J.Raul Rivera, S.A. De C.V.

Santa Rosa

Founded by Jorge Raul and Jose Roberto Rivera in 1979, Santa Rosa overcame civil war challenges, shifting from pine plantation to Pacamara coffee in 2003. Jorge's passion and teaching elevated Chalatenango's coffee scene, culminating in a posthumous Cup of Excellence victory.

Mav, S.A. De C.V.

La Pacaya

Finca La Pacaya by MAVCOFFEE grows exotic coffees like Geisha at high altitudes in Apaneca-Ilamatepec. Seeds acquired from Panama in 2013, the farm has won multiple COE awards, including 1st place in 2025 for its natural process Geisha.

Enrique Mena Gutierrez

Las Duanas

Finca Las Duanas, at 1,910m in Alotepec-Metapán, is a family-run farm by Enrique Mena Gutiérrez focusing on sustainable Pacamara coffee. Overcoming initial challenges, they prioritize biodiversity and quality, winning regional awards and aspiring to export and educate on Salvadoran specialty coffee.

Chartchai Saetao

Discovery Coffee Farm

Discovery Coffee Farm embodies a new era of passionate coffee production. Owner Chartchai Saetao oversees every step, from variety selection to plot organization. Premium Gesha and Java are grown at 1,400-1,600m under natural methods, yielding clean, origin-true coffee for enthusiasts.

Chartchai Saetao

Discovery Coffee Farm

At Discovery Coffee Farm, every production stage is carefully managed by Chartchai Saetao, from variety selection to high-altitude planting at 1,400-1,600m. Grown under natural shade, the focus on basic processing preserves each variety's unique traits and natural flavors.

Saenchai Jupo

Saenchai Estate

Saenchai Estate lies in Asia's largest pine forest, enjoying year-round cool climate. Farmer Saenchai Jupo cultivates coffee under mature tree canopies for natural shade, promoting healthy growth and superior bean quality at 1,200-1,450m elevation.

莊家榮 Chuang, Chia-Jung

七彩琉璃咖啡莊園 Chi Tsai Liu Li Mountain Fresh Café

In Alishan’s misty forests (1,200–1,300 m), Chia-Jung Chuang cultivates Gesha under natural canopy and carefully manages each stage from cultivation to processing. The cool nights and wide day-night swings build sweetness and clarity, while meticulous on-site handling preserves aromatics. The result is a clean, elegant cup that reflects place, craft, and an uncompromising commitment to quality.

曾福森 Tseng, Fu-Sen

豆御香藝伎莊園 Royal Bean Geisha Estate

Set in Alishan, Royal Bean Geisha Estate specializes in Gesha and fine-tunes quality with a full post-harvest mill. Fu-Sen Tseng oversees selective picking and precise washed processing to highlight floral aromatics and crystalline structure. His rigorous approach delivers repeatable excellence and helped secure multiple top placements at COE Taiwan, showcasing terroir-driven clarity and balance.

黃保錫 Huang, Bao-Si

野牡丹咖啡莊園 Melastoma Coffee Estate

In Chiayi’s highlands around 1,300 m, long-time tea farmer Bao-Si Huang applies patient, tea-like discipline to Gesha cultivation and honey processing. Shade, cool climate and careful drying concentrate sweetness and florals, yielding a refined cup with depth and poise. Melastoma’s goal is simple: celebrate Alishan’s character through transparent processing and meticulous farm stewardship.

Angel Antonio Manosalva Palomino

La Catarata

Founded in 2020 in La Cascarilla (Cajamarca), La Catarata began with new Geisha plantings and steadily expanded with patient, long-term investment. Careful cultivation and processing focus on clarity and sweetness, honoring the land and the people behind it. The farm’s growth reflects dedication to quality and a renewed vision for the future of the estate.

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Dreyde Perez Delgado

Finca La Ponderoza

Established in 2020 amid the green landscapes of Cajamarca, La Ponderosa was built with a family vision for sustainability. Selective picking and mindful processing shaped a breakthrough 2023 harvest, reflecting the cultural and environmental richness of Chontalí. Each lot honors local tradition while pursuing balance, floral nuance, and a clean, elegant cup profile.

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Gilber Huayllas Huaman

Llaqta Pata

On the slopes of Apu Choqesafra in Cusco, Llaqta Pata benefits from a cool, glacier-influenced climate that slows fermentation and concentrates sweetness. Careful cultivation and classic washed processing aim for balance and clarity. The farm expresses deep connection to place, marrying tradition with precision to highlight the region’s distinct character in the cup.

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Marcelo Assis Nogueira

Fazenda Agua Limpa — Wet Process (Honey), Arara — 1,200 m

In Campos Altos, Cerrado Mineiro, Marcelo Assis Nogueira tends Arara trees at 1,200 m and favors careful honey processing to heighten sweetness and clarity. Focused field work and disciplined drying deliver a polished, terroir-true profile that balances ripe fruit, structure, and cleanliness—an expression of Cerrado precision shaped by team craft and season-long attention.

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Paulo Fernando Chaves De Brito

Fazenda Aracaçu — Dry/Natural, Arara — 980 m

From Três Pontas, Sul de Minas, Paulo Brito leans on slow, even patio drying and careful cherry selection to intensify fruit depth while preserving balance. At 980 m, Arara thrives in warm days and cool nights; natural processing builds layered sweetness and a long, composed finish—classic Sul de Minas elegance guided by rigorous post-harvest control.

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Ipanema Agrícola S/A

Fazenda Rio Verde — Experimental, Geisha — 1,260 m

In Mantiqueira de Minas (Conceição do Rio Verde), the historic estate (founded 1887) pursues controlled experimental protocols to reveal Geisha’s florals, citrus lift, and silken texture. Altitude, microclimate and meticulous drying create transparency and poise, yielding a distinctive cup where innovation complements tradition.

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