Is the first time I participate in COE México. Two years ago I discovered a forgotten farm on family land. Impressed by the plants full of fruits and not knowing how to process coffee, my curiosity was the guide to tasting a cup of my own coffee. The area where I live is a coffee growing area, and it was easy to meet friends who shared their experience in the world of coffee with me. These experiences, plus the curiosity to discover other processes and flavors, the long talks with other producers, prompted me to make the decision to understand coffee more thoroughly. My name is Hugo Tress, I am from Córdoba, from a city in the state of Veracruz. I am an Architect, master in administrative engineering with a vision towards innovation and entrepreneurship. I decided to design a business model that would allow me to continue learning about the world of coffee. In a farm located in Tomatlan located on the side of the Chiltepec hill, I work together with the Lopez Garcia family and we strive to keep the farm alive. In the lowlands, in addition to coffee, the inhabitants of Tomatlan grow sugar cane, tomatoes and chayote. We climbed the hill from 1400 to 1600 M.S.N.M. and we enter a farm that surrounds us between large trees, sidewalks, views of other communities, a temperate climate with winds coming from the Pico de Orizaba, fauna such as foxes, parrots, squirrels, opossums, armadillos among other species. After these two years being part of the coffee production chain, it fills me with happiness to know that the result of my work is part of the best coffees in my country selected by the Cup of Excellence contest. The cares of the land go to fertilize with organic products we do the cleaning of the land manually, I enrich the soil with GRO GREEEN, we harvest selected red cherries, several cuts. In the process we float the vain grains. The water we use is mountain spring water. The drying is done in beds in a ventilated space with high solar incidence. The lot was harvest in the month of march 2021.