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Milton is a third generation coffee producer. His grandfather started producing coffee in Boyaca department which used to be one of the farms with the highest production at 1.100 m.a.s.l that time. Unfortunately his farm faced some difficulties due to the El Nino phenomenon and the coffee borer beetle that forced him to stop working with coffee and work with cattle instead which allowed his father to get a new farm in Tolima where they started from scratch selling their coffee to the local cooperative in order to get cash flow. 

With time they started to realise how good their coffee was in terms of size and with no defects thanks to the altitude and microclimate of the farm. Milton says that they would ask the cooperative for a better price as their coffee had always good yield as the altitude of the farm allowed them to make biological controls keeping also the traditional varieties such as Caturra.

In 2016, their curiosity began and with many trials and errors started to focus on processing specialty coffees with natural processes as a way to differentiate and position the San Pedro farm.

Today Milton grows Geisha, Caturra, Tabi and Castillo all naturally processed, his experience allowed him to find the formula to enhance the best profile of every varietal grown at his farm.