Tierra Linda is located 15 km from Armenia, accessible via a secondary road (unpaved) in fair condition, starting at an altitude of 1500 meters (Armenia) and reaching 1900 meters above sea level (Vereda Canaán). Along this short journey, one experiences a transition from a warm climate to a cool and sometimes cold climate. The route offers the opportunity to enjoy beautiful natural landscapes, surrounded by crops typical of the region, and to observe birds of various plumages and songs, as well as several water sources. The trip becomes a pleasant and unforgettable adventure. Visitors are amazed to encounter this topography with gentle slopes, resembling a plateau and offering an excellent 360° view.
When Alfredo's father acquired the estate in 1986, it was named La Linda. Locals in the region said that one of its first owners had named it this way because neighbors claimed it was the most beautiful estate in the entire territory. After his father's passing and the subsequent partition of the estate in 2003, Alfredo's brother, Hoover, inherited half the property, which continued to be called La Linda. Alfredo decided to name his portion Tierra Linda to preserve the original name of the estate and because the land he inherited from his parents is "simply beautiful.” At that time, there was a dairy farm on the estate. Years later, Alfredo decided to plant coffee on part of the estate, using shade trees, fruit trees, native species, and banana and plantain plants — crops that help maintain food security for his workers and contribute to the local market.
Alfredo Gutierrez - "My beginnings with coffee were in the cradle where I was born. From my father, I inherited his passion, his love for the land, his gratitude to the Creator, and of course, his love for coffee. He taught me a lot, and today, even though he's no longer with us, I believe he must feel very proud, wherever he is, because we haven't abandoned coffee cultivation, nor have we sold the land. Additionally, I have taken courses at SENA on various processes of the coffee production chain, completed a 500-hour diploma with TECNiCAFÉ, attended numerous field days with the Coffee Growers Committee of Quindío, and I will continue to educate myself because coffee will always be a part of my life. My desire is to improve processes to ensure excellent quality in the final product.”
