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My farm is a factory

I am Tío Conejo: teller of tales, dreamer of flavors and inventor of experiences. I live with my family in Manizales, up in the coffee mountains.

We produce many things on my farm. Some of them obvious: bananas, lettuce and beans. Others less so: Gesha, Sudan Rume, Tabi and other coffees that we grow and process right here.

But the things we most enjoy producing are not harvested: friendship, happiness and good memories.

That is why I say my farm is a factory.
A happiness factory.

A day on my farm

It starts with a good coffee and ends with the cup that explains everything else.

  1. 9:00 am

    We pick you up in Manizales

    Transportation both ways is included.

  2. 9:30 am

    Coffee at Tío Oso's house

    I named it after my friend the Spectacled Bear, Tío Oso, the one I worked out the recipe for one of Colombia's best cold brews with.

  3. 10:00 am

    Aromas, textures, flavors and know-how

    Three hours crossing the coffee fields, process by process, with my story and my family's along the way. It is on foot and uphill, on wooden steps carved into the hillside.

  4. 1:00 pm

    Lunch, which is the prize

    Earned the hard way, climbing the slopes. Home cooking, with what the farm gives us.

  5. 3:00 pm

    The mill

    Fermentation and drying, the two steps where much of the flavor is decided.

  6. 4:30 pm

    Tasting my coffees

    The grand finale: several coffees side by side, in different brewing methods. Full belly and happy heart.

  7. 6:00 pm

    Back to Manizales

Come to my farm
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THIS IS WHO WELCOMES YOU

  • Patty

    She is the one who makes sure everything is ready for you. She coordinates your visit, watches over the details and makes sure that your time on the farm feels like home.

  • Juan David

    He is the chef of the house and a good part of the experience goes through his hands. He cooks with what the farm and our region give us, because we believe that getting to know this place also means sitting at the table and tasting it.

  • Sofi

    She walks the farm with you and tells you what is behind each place. She knows our stories, our coffees and the way we work, and she makes the visit feel more like a conversation than a tour.

  • My pickers

    They have known these coffee fields for years. With them you learn by doing and you find out what a day at Tío Conejo is really like.

The visit, in four chapters

All of my experiences are built this way. You do one or all four, depending on how many days you stay.

Chapter 1

Connection

The mountain. The story of the farm, the coffee ecosystem, the walk through the coffee fields and comparing profiles in the cup.

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Chapter 2

With your hands

Selective picking with my workers, hand depulping, drying and milling. Here you do not watch: you do.

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Chapter 3

Transformation

Hulling, sorting and grading. Almost no farm opens this part to visitors: it works like a laboratory, and it is where you finally understand what quality means.

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Chapter 4

Value

How the global market moves and how the value of a coffee is built. By the end of the day you understand why your cup costs what it costs.

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Choose how long you stay

Five ways to come. Each one starts where the previous one ends.

Sabores de Origen Day visit
1day

Sabores de Origen

The full day visit. If you only have one day, this is the one.

  • Chapter 1
  • Lunch on the farm
  • Transportation from Manizales
Camino del Cafetal 1 night on the farm
1½days

Camino del Cafetal

The same, and you stay the night.

  • Everything in the day visit
  • Dinner around the table
  • One night on the farm
  • Breakfast
Territorio y Transformación 1 night on the farm
2days

Territorio y Transformación

Here you work: you pick, you depulp and you go into the mill.

  • Everything above
  • Chapter 2
  • Chapter 3
Experiencia Cafetera Magistral 2 nights on the farm
3days

Experiencia Cafetera Magistral

All four chapters, start to finish, skipping nothing.

  • Everything above
  • Chapter 4
  • Two nights on the farm
Colombia para Amantes del Café 4 nights and the region
5days

Colombia para Amantes del Café

The whole farm and the region around it.

  • Everything above
  • Four nights
  • A day out in Manizales
  • The hot springs
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This is not just a coffee tour

Here the guest is not a visitor: they take part in the coffee ecosystem. That is why there is no monoculture but a coffee forest, with the guadua groves kept inside the productive lots.

You wake up to sound, to the song of the more than 120 bird species that live on the farm.

I work on sustainability on four fronts: responsible production, water management at the mill, bioclimatic building and local economy. That last one is usually the missing piece: my workers and pickers have direct, permanent jobs, and they are part of the visit.

I take few groups a year, and small ones. That is on purpose.