Cafencia, sustainable tourism with the aroma of coffee

Project advances in the design of a sustainable coffee tourism route in Sumapaz, integrating research, territory, and coffee tradition.

By: Alejandro García Suárez – Advisory Office for Communications.

The Business Administration program at the Fusagasugá campus continues to promote the project “Design of a Sustainable Coffee Tourism Route as a Factor of Competitiveness in the Sumapaz Province,” an interdisciplinary initiative with the Faculty of Engineering that gave life to Cafencia, a tourism experience with a coffee essence and a Sumapaz seal.

María Cristina Velásquez Ardila, program knowledge manager and project leader, explained that in the first phase of the project, tours were conducted in Fusagasugá, Pasca, and Silvania to identify coffee farms with tourism potential, sustainable practices, and high-quality coffee products.

“It was a wonderful experience. We found not only enormous potential in its landscapes, but also an entrepreneurial culture that has historically cultivated world-class coffee. Sumapaz has everything it takes to become a destination that makes any visitor fall in love,” he emphasized.

The project seeks to strengthen and highlight the cultural and natural richness of the region, where tradition, climate, biodiversity, and hospitality are integrated into a tourism proposal that celebrates coffee identity.

On November 21, the research group officially presented the Cafencia route during the Regional Forum on Sustainable Coffee Farming at the Bogotá Chamber of Commerce, a key setting due to the participation of sector authorities and coffee farmers from the region. It was announced there that the project would be expanded to Tibacuy, Arbeláez, and San Bernardo.

Andrea Forero, a Business Administration student and member of the project, shared that participating in this research was “an enriching experience, both academically and personally.” Her fieldwork, especially in Pasca, allowed her to get a close-up look at the coffee process from planting to its final transformation.

“Direct contact with the producers showed us the social, economic, and environmental value that coffee has for the families in the region. Each conversation helped us design a sustainable and human-centered path,” he stated.

The student highlighted that this initiative strengthened her professional competencies and reaffirmed her interest in research, sustainability, and territorial development. “It was a valuable process that leaves significant learnings and demonstrates how administration can contribute to rural projects with social impact,” she added.

Meanwhile, Pedro Luis Cifuentes Guerrero, knowledge manager and co-researcher of the project from Electronic Engineering, highlighted the importance of technology to connect the territory with new audiences.

“My job is to create digital platforms and tools that bring producers closer to tourists. The coffee growers of Sumapaz deserve to be known, and these technologies will make it possible to promote their products and sell directly to visitors. We want every person to discover the coffee grower behind each cup,” he stated.

This project strengthens sustainable tourism, boosts regional competitiveness, and creates new opportunities for the region, consolidating Sumapaz as a unique destination where every landscape, every story, and every sip of coffee counts.

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