The family business Finca San José is advancing on its third generation working tirelessly on the conservation of Colombian coffee and maintain the coffee tradition of the area as a pillar of social development of a community.

One day, Ms Monsalve Botero, the owner of Finca San Jose Estate, pop out an idea that fermenting green coffee bean in a barrel which is fermenting Rum. (Ms. Monsalve Botero husband is a Rum manufacturer). The Rum coffee has been chosen carefully, only matures grains and supreme size. It is fermented under Federacion Nacional de Cafeteros (FNC) standards, is washed and is classified in gutter and sundry. Once the coffee is properly sundry is taken to barrels of Colombian oak, for a time that goes up to 3 months according to the quality controls that are performed monthly to give the point.