Juan and David are steeped in the tradition of coffee. They grew up racing through the family’s coffee-producing hacienda in the legendary region of Piendamó, Colombia, under the watchful eye of their grandfather. This is the same grandfather who built the hacienda and planted the fields back in the mid-1960s in honor of his daughter, Myriam. The hacienda, Villa Myriam, yields some of the coffee for which Colombia is so well known. From a young age they were taught by their grandfather to hand pick and sort through the coffee berries, or “cherries” as they’re called, due to the berries’ red color. They helped remove the berry flesh and dry the bean inside. From there they continued to learn by doing, determining which beans work for which kind of coffee. Of course, that includes sorting the green coffee with honed senses: smell, touch, sight and taste inform the brothers how to handle each bean, while more technical skills are brought into play with the coffee’s roasting. To bring their roasting to a new level, David completed the Roasters Guild of America retreat in Oregon this month, where he trained with the best roasters in the world. Roasters from the US, China, Australia, Greece, Italy and elsewhere gathered to share best practices and elevate coffee to a new level.