After having consolidated a large capital, through a platform called #hive, we met at a coffee shop on the outskirts of our city. It was a cozy place, suitable for tasting a delicious coffee. As we chatted, the owner of the place, now well into his old age, told us wonderful and curious stories about the most precious bean in the world. Among them, he said that an Ethiopian shepherd was struck by the behavior of his goats after having chewed the coffee cherries.

They did not sleep all night.
But more plausibly, slaves brought it from Sudan to Yemen and Arabia through the great port called MOCA, now synonymous with coffee, presumably before the 15th century.

The gentleman stated that the name comes from Arabia, "Kahwe", which meant wine, because it served as a stimulus and excitement. Over time, due to its high consumption, it was assigned to coffee or coffea, both the fruit and the plant.
Between words and tastings, the owner offered us his place, with a quite healthy coffee plantation, with arabica beans and others of the robusta genus. And everything necessary to maintain and improve it. So we closed the business, after the corresponding legalization, we toasted with the best coffee of the farm!

After the formalities, and acceptance that we are already owners of the "Glanur Coffee" we began to organize ourselves, and place our feet firmly on the ground we were walking on. We planned everything that had to do with the design, expenses, labor and new contracts, as well as the objectives and goals for the short, medium and long term.

Initially, we decided to convert all that space into:
1.- To visualize the best and most exquisite local destined for consumption, commercialization and tasting in the country.

2.-To design a space to dictate workshops on planting, cultivation and production of good harvest coffee. As well as hiring instructors and professionals for the use of technology and ecological processes in order to protect the environment.

3.-Parallel to the workshop, create a room for coffee cupping during the harvest season, equipped with the necessary implements for the practice such as: water, cups of a specific size, cupping spoon, mill, teapot, weighing device, stopwatch, and of course the freshly ground coffee beans.

4.-For a good cupping to be as perfect as our coffee, it is necessary to feel the sensation in the mouth of acidity, sweetness, cleanliness, taste, aftertaste, body and balance. To do this you have to look, smell and taste. In addition to taking a big noisy sip and spitting it out violently, so that the flavors embrace the taste buds.

5.-Organize very exclusive guided tours, invitations will be sent to large producers, high level personalities, coffee plantation owners from all over the world and there will also be two days of guided tours for students and housewives.

6.-To create a hotel to accommodate the guests or to contract the services of a transportation company for the transfer. In short, the idea is to provide comfort and convenience.

7.-And the central axis of our business will be the construction and design of a great Café, in the best baroque style. This space must be a quiet place, where serenity and harmony, exercise a symbiosis of good taste with the senses and are put to the test. A large living room furnished in the French style, where crockery, teapots and coffee pots play the best role for each diner. The cups for the magical moment of tasting the perfect coffee will have the particularity of being stamped with the name "Glanur Coffee". A tower of exquisite sweet and savory snacks, a good box of Cigars, Romeo y Julieta, or Fonseca, always of high quality to the palate. All enlivened by a chamber music quartet, listening to an exquisite piece by Vivaldi, or a piano playing Chopin's delicious Nocturnes. Finally, the great enjoyment in the mouth, the moment when the taste buds perceive those faint notes that make "Glanur Coffee" The Perfect Coffee.