Villa Pastora farm, located in the municipality of Palestina, Huila, was acquired in the 1980s by Mrs. Pastora Anacona, Gerson Mora's paternal grandmother. She initiated the coffee tradition on the farm by planting the first coffee trees. Since then, this passion for coffee has been passed down through the Mora Ortega family, now in its third generation of coffee growers. The farm, named after its founder, represents the hard work and dedication of the family, who have focused on producing differentiated, high-quality coffees.

Álvaro Mora, Gerson's father, has been a central figure in maintaining and expanding this legacy. The farm, founded in 1980, serves as a tribute to Álvaro's mother, who first planted the seeds that would grow into a thriving coffee business. Run as a family effort, Villa Pastora employs sustainable methods and prioritizes product quality. Although Álvaro has not won any awards, he seeks recognition from consumers for the care and passion invested in each cup of coffee. He believes in the importance of quality over accolades and focuses on the satisfaction of the end consumer.

Álvaro Mora, Gerson's father, has been a central figure in maintaining and expanding this legacy. The farm, founded in 1980, serves as a tribute to Álvaro's mother, who first planted the seeds that would grow into a thriving coffee business. Run as a family effort, Villa Pastora employs sustainable methods and prioritizes product quality. Although Álvaro has not won any awards, he seeks recognition from consumers for the care and passion invested in each cup of coffee. He believes in the importance of quality over accolades and focuses on the satisfaction of the end consumer.

The production process at Villa Pastora is meticulous. After picking the cherries, they are taken to the fermentation area. For the anaerobic Pink Bourbon, the cherries undergo a dry anaerobic fermentation for 96 hours, preserving the intensity of the coffee's notes. In the case of the oxidized Pink Bourbon, the cherries first go through a 48-hour oxidation process before being anaerobically fermented for 60 hours. The drying process, which can be solar or mechanical, is adjusted according to the weather conditions, ensuring the quality of the coffee.

Villa Pastora is not only a place of production but also a hub of community support. The farm employs about eight people from the area and offers fermentation advice, as well as drying services for other coffee growers who lack proper infrastructure. Álvaro has formed partnerships, such as his participation in the Delagua project, to expand the farm's reach and impact. These collaborations help in sharing the family's coffee with a broader audience and contribute to the local economy.