Los Piños has belonged to the Mazorra family for over a century. When Edwin Mazorra’s father inherited the farm from his parents, the farm only grew commodity coffee. His father set about improving the harvests by improving the lands and planting higher quality varietals, such as Caturra and Colombia. Edwin worked alongside his father and together they learned to constantly improve their production techniques. Today, Edwin manages the farm with his own family.

Noticing a friend’s excellent experience producing Pink Bourbon, Edwin planted his own lot. The high quality of this harvest allowed Los Piños to sell according to cup-grading scores, not volume. From there, Edwin has worked with Colombian coffee exporter InConexus to continue improving his farm’s production and infrastructure. 

Edwin is committed to the preserving his land and the environment it relies on. A forest preserve provides shade trees, while a local stream irrigates the coffee lots. Looking towards the future, he plans on obtaining a full organic certification, further investing in farm and processing infrastructure, and increasing the number of varietals he grows.