San Lorenzo, Caldas.

“Regarding the drying greenhouse, it has been a great contribution to our coffee farming. We have really benefited from it, mainly because of the infrastructure — it is very strong and also very practical. It helps us a lot, especially during the rainy season, because we can put the coffee there and keep the product from getting wet. We no longer have to constantly open and close the Casa Elda dryer; with the greenhouse we don’t have to worry about the rain.”

(A marquesina is a greenhouse-type drying structure that protects coffee during the drying process and improves quality control.)

San Lorenzo, Caldas.

“I had the opportunity to be a beneficiary of the drying greenhouse project, and it is an excellent project. It is a very effective drying method and easy to manage in a practical way. The way these structures are being delivered is very good, especially because we also receive training on how to use them. They are easy to operate and allow for excellent drying, which helps improve coffee quality significantly.”

Argelia, Cauca.

“I am a young woman who benefited from the Impulso a la economía cafetera de Argelia project. Through this project I had the opportunity to train as a Q-Grader, as well as a rural extensionist, among other courses. We are very grateful to Siruma and Apuna for such great support and for including us in this initiative.”

Ortega, Tolima.

“SANA was a very meaningful experience for me because it gave me a lot of guidance. SANA means understanding and empathy. It gave us the peace of being able to speak openly without feeling restrained. For us, SANA has been something truly healthy and supportive.”

Ortega, Tolima.

“For me, the SANA program was very important because I learned to value myself, to take care of myself, and to respect myself as a woman. I also learned to respect others through both words and actions. It helped me reflect on many things that, at this stage of my life, I had not fully understood before.”

Caldas

“For us, the microlots program has been very beneficial. Thanks to the training and the visits to the farm, we have learned to pick the coffee when it is fully ripe, to ferment and dry it carefully, and to properly select the beans so they can achieve a good score. As small producers, we gradually gather 50 or 60 kilos until we complete a microlot, and that has helped us a lot. Whatever comes from the sale always helps — with that money we’ve been able to buy fertilizer and continue improving our coffee.”