Los Arroyos is more than a coffee farm. It is the result of decades of dedication, perseverance, and a family’s unwavering belief in the land they call home.

The farm was built through the hard work of Felipe Martínez and Norma Herrera, who spent more than twenty years transforming a challenging piece of land into a thriving coffee farm. In the early days, the only way to reach Los Arroyos was on foot or by horseback. Today there is road access, although the journey remains part of the adventure and a reminder of the farm’s remote mountain setting.

Nestled in an area blessed with exceptional microclimates, Los Arroyos grows a diverse selection of coffee varieties including Bourbon, Yellow Bourbon, Catuai, Caturra, Costa Rica 95, Anacafé 14, and Pacamara. Each variety is carefully chosen to suit the farm’s unique conditions while helping preserve its future.

Quality and sustainability go hand in hand at Los Arroyos. The coffees are primarily produced using the washed process and are dried either under the sun or in a Guardiola mechanical dryer when needed. The family has also invested in a modern Penagos wet mill, significantly reducing water consumption while improving processing efficiency.

Looking ahead, the focus is not on expanding into the surrounding forest but on making better use of the land already under cultivation. Older coffee plots are gradually being renewed with more resilient varieties such as Anacafé 14, while Pacamara has been introduced to create exciting new coffees and continue raising the quality of the harvest.

Today, Los Arroyos is cared for by the fourth generation of the Martínez family. Born and raised in this coffee growing region, they are committed to passing their knowledge, values, and passion on to the next generation. For them, coffee is not simply a crop. It is a legacy built through hard work, respect for nature, and the hope that their children will continue sharing the story of Los Arroyos for many years to come.