La Vega is part of a small network of family-run farms in Tarqui, Huila, operated by the Guarnizo siblings. Across ten neighbouring farms, the family works collectively, sharing fermentation tanks, drying spaces, and processing knowledge throughout the harvest. This shared approach allows for careful cherry selection, consistent washed processing, and slow, even drying, resulting in clean, expressive coffees that highlight clarity and sweetness.

Wilmar Guarnizo inherited La Vega in 2002 as bare land and has built the farm from the ground up with a long-term focus on quality over volume. Coffee production is a family effort, with fermentation, hand-sorting, and drying overseen closely at home, while Wilmar and his brothers manage the trees, trial new varieties, and protect the surrounding forests. This attention at each stage of processing underpins the coffee’s balance and bright fruit character in the cup.