Coffee flows in Pedro's blood. He is a third-generation producer, working with his four sons Heyvis, Yeltsin, Yerin and Yedin. Their farm is located on the north slope of the Santa Barbara Mountains, just below the top of the Rainforest Mountain in the national park. The scenery here is beautiful, lush and the air is humid. Clouds and fog often float along the coffee tree.

Around 2012, Pedro obtained financing from banks and San Vicente dry mills, purchased land at high altitudes, and began investing in the transformation from traditional coffee production to boutique coffee production. Later, the land was divided by his sons, who further invested in the construction of farm infrastructure, such as large solar dryers. Sagastumes has introduced many new varieties, such as Parainema, Maracaturra, Geisha, SL-28, Mokka, Pacamara and Bourbon Rosado. Like many other producers and bakers in the region, Pacamara remains their favorite variety.

This transformation is a good choice for their family. Pedro and his son enter the top 10-20 of the Cup of Excellence almost every year. Sagastumes is also one of the earliest organic coffee producers in the region.