What inspired you to become a tea maker?

First and foremost, it was the passion and curiosity of tea drinkers searching for new sensory experiences and new origins. That is fundamental, because I feel that my work is about telling a story—so that every moment with tea, whether it’s a pause in the day, a moment of focus at work, or sharing with others, carries the spirit of the Colombian mountains. What inspires me every day is the possibility of offering consumers a unique origin and flavor, something beyond the traditional. I am proud to show that Colombia is not only a land of great coffee, but also a land of exceptional tea. Finally, my background as an engineer deeply influenced my journey. Tea is traditionally crafted in a very artisanal way, and I was inspired by the idea of applying technical and scientific knowledge to the transformation of Camellia sinensis. That challenge—bridging craft with science—was one of my greatest motivations.

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What do you hope people feel or experience when they drink your tea?

On the sensory level, I hope they perceive the unmistakable signature of our terroir: the natural sweetness of sugarcane, tropical fruits such as lulo, guava, passion fruit, or granadilla, as well as notes that may be less familiar but are deeply tied to our identity—like chontaduro or raw panela.

When someone drinks tea from Bitaco, I want them to be transported to the Colombian Andes. I want them to picture the cloud forest we preserve, the hands of the farmers who harvest the leaves, and even the sheep grazing between the rows of tea bushes.