Maria Sebastiana's farm, La Bendición, has four hectares of coffee plants in production, two hectares that have pruned plants, and two hectares that are planted with seedlings. The management of her farm is carried out with the support of her children.
On her farm, she carries out good management practices such as weeding and shade management. She has her own artisanal wet mill with a capacity of eight quintales per hour and drying patios and raised beds where she dries coffees for around 15 to 20 days, stirring every hour. She mills and exports her coffee through Beneficio Santa Rosa.