In the highlands of El Joconte, San Andrés, Lempira, Honduras—at coordinates 14.25° N, 88.58° W—lies Finca La Naturaleza, the coffee farm of Wilfredo Ramos Ventura, known locally as Don Wil. With over 30 years dedicated to coffee production, Wilfredo's journey began when a friend introduced new coffee varieties to the region. Motivated by the potential for economic growth, he became one of the first in the area to cultivate these new varieties. Today, he manages 30 manzanas (approximately 52 hectares) of farmland, producing around 1,000 quintals of coffee annually.

The farm employs 12 permanent staff members and up to 150 seasonal workers during harvest. It cultivates premium coffee varieties including IHCAFE 90, Parainema, Anacafé 14, and Red Catuai. All coffee plants are grown under a full canopy of shade trees, promoting biodiversity and enhancing bean quality. Organic fertilizers made from processed coffee pulp and chicken manure are used, and selective pruning is performed annually. Harvesting is done by hand to ensure high-quality selection, and fertilization occurs twice a year.

Processing involves a 72-hour fermentation period followed by 29 days of drying, carried out in collaboration with a specialized company for quality control. The beans are carefully stored in bags on wooden pallets to prevent moisture and contamination. Phytosanitary control is maintained through biological products, emphasizing sustainable pest and disease management.

To address climate change challenges, Wilfredo implements practices such as maintaining live ground cover, conducting selective pruning, performing soil analyses, and managing shade effectively. The farm also cultivates citrus fruits and avocados, contributing to diversification and ecological balance