Los Suyates began as a timber plantation before changes to forestry laws in 2006 led Mario Gonzalez and his family to turn their attention to coffee. Today, Mario and his grandson grow Red Catuai and other varieties beneath native shade trees, while preserving parts of the farm in their natural state.

For Community Well 3, ripe Red Catuai cherries are picked over several passes, fermented as whole fruit for 3–5 days and slowly dried on shaded, multi-tiered beds. Project Origin selected this lot for its tenth-anniversary Community Well initiative, which brings together five coffees from five origins. Through the initiative, Project Origin is directing its profits from each coffee towards the construction of a water well in its respective origin community.