Andres is a member of the ASIAST co-operative, a Huehuetenago group who work collectively to farm more ecologically, improve coffee quality, and access specialty buyers. His operation is fairly typical: he grows Caturra and Bourbon varietals on his farm that is slowly transitioning towards a more climate resilient model. He avoids chemical herbicides, composts his cascara amongst his trees, and processes his cherry himself, favoring a 24 hour seed fermentation before washing and drying to ideal moisture levels. Andres is a member of the ASIAST co-operative, a Huehuetenago group who work collectively to farm more ecologically, improve coffee quality, and access specialty buyers.