Sebastian Rametta founded San Sebastián farm in 1990 Ever since, San Sebastián farm has cultivated it's brands of Antigua coffee. It has also utilized anchient techniques to this day making it the most expensive coffee in the world. Each bean is nurtured by hand. Over the last fifteen years, the farm has managed to produce consistently quality coffee and one of the best in the world. Its quality controls include a cupping lab for tasting every lot that is harvested. Coffee is 100% sun dried and hand picked. The farm has a traditional wet and dry mill and patios to dry the coffee.

The plantation utilizes clean production techniques, recycling water for the last step for washing coffee. Coffee is then put in patios for approximately 13 days for drying. This allows the best quality for parchment coffee of Bourbon, Catuai and Pache varieties. Shade trees of Gravilea provide shade to maintain a proper microclimate for coffee.

This is the beautiful land Sebastian Rametta and his family started Sebastian Farms on. Today Edguardo, Jimmy and Chickaro work together to produce the finest coffee in the world. The staff call them the coffee emprasario's.