Beginning his career at Tecnicafé, an institute in Cauca dedicated to coffee research and innovation he began soil studies and process standardization with Diego Samuel Bermúdez. Andres grows varieties such as Geisha, Chiroso, and Papayo, Bourbon Rosado, Geisha, and Sidra. His mission is to ensure that his coffee processes reach large-scale markets. To achieve this, he has set up cherry collection points in Nariño and Cauca, where the coffee beans are processed. Andrés aims to achieve standardization in volume and quality in everything he produces.

Andrés begins by fermenting the cherries for 18 hours, promoting balanced oxidation that enhances flavor stability. Then, they undergo mucilage fermentation for 12 hours, with stirring every 3-4 hours to ensure uniform collection. Afterward, the coffee goes through an initial drying phase for two days before undergoing a second fermentation with the leachate in sealed tanks for 48 hours. This rigorous process ensures homogeneous fermentation throughout the batch, enhancing the coffee’s natural sweetness—one of the most distinctive characteristics of the Geisha.