Get to know the producers
Become familiar with the Farmers from whom we source coffee.
We are proud to work with some of the most dedicated coffee producers in the world, who not only produce some of the finest coffees, but also set standards for sustainable and ethical coffee production.
Hacienda La Esmeralda · Panama
Owned by the Peterson family for generations, the world-renowned Hacienda La Esmeralda is located in the Boquete Highlands of southwestern Panama. Since 2004, their coffees have achieved record prices at auction and have received the Best of Panama Award several times. Their coffees are grown at around 1,850 meters above sea level and are characterized by extremely complex aromas and flavors such as jasmine, peach, mango and stone fruit. Since 2019, we have been purchasing geisha coffees of the highest quality directly from them: the Esmeralda "Specials". All exceptional geishas who have optimal maturing conditions due to the particularly nutrient-rich volcanic soil in Boquete and the special climatic location between the Atlantic and Pacific. Part of the proceeds from the sale of these exceptional coffees goes to the infrastructure of the villages of the farm workers, primarily the pickers who have to do an exceptional job. They also receive an annual profit share of at least 30%.
Hacienda La Esmeralda · Panama
Owned by the Peterson family for generations, the world-renowned Hacienda La Esmeralda is located in the Boquete Highlands of southwestern Panama. Since 2004, their coffees have achieved record prices at auction and have received the Best of Panama Award several times. Their coffees are grown at around 1,850 meters above sea level and are characterized by extremely complex aromas and flavors such as jasmine, peach, mango and stone fruit. Since 2019, we have been purchasing geisha coffees of the highest quality directly from them: the Esmeralda "Specials". All exceptional geishas who have optimal maturing conditions due to the particularly nutrient-rich volcanic soil in Boquete and the special climatic location between the Atlantic and Pacific. Part of the proceeds from the sale of these exceptional coffees goes to the infrastructure of the villages of the farm workers, primarily the pickers who have to do an exceptional job. They also receive an annual profit share of at least 30%.
Hacienda La Esmeralda · Panama
Owned by the Peterson family for generations, the world-renowned Hacienda La Esmeralda is located in the Boquete Highlands of southwestern Panama. Since 2004, their coffees have achieved record prices at auction and have received the Best of Panama Award several times. Their coffees are grown at around 1,850 meters above sea level and are characterized by extremely complex aromas and flavors such as jasmine, peach, mango and stone fruit. Since 2019, we have been purchasing geisha coffees of the highest quality directly from them: the Esmeralda "Specials". All exceptional geishas who have optimal maturing conditions due to the particularly nutrient-rich volcanic soil in Boquete and the special climatic location between the Atlantic and Pacific. Part of the proceeds from the sale of these exceptional coffees goes to the infrastructure of the villages of the farm workers, primarily the pickers who have to do an exceptional job. They also receive an annual profit share of at least 30%.
Hacienda La Esmeralda · Panama
Owned by the Peterson family for generations, the world-renowned Hacienda La Esmeralda is located in the Boquete Highlands of southwestern Panama. Since 2004, their coffees have achieved record prices at auction and have received the Best of Panama Award several times. Their coffees are grown at around 1,850 meters above sea level and are characterized by extremely complex aromas and flavors such as jasmine, peach, mango and stone fruit. Since 2019, we have been purchasing geisha coffees of the highest quality directly from them: the Esmeralda "Specials". All exceptional geishas who have optimal maturing conditions due to the particularly nutrient-rich volcanic soil in Boquete and the special climatic location between the Atlantic and Pacific. Part of the proceeds from the sale of these exceptional coffees goes to the infrastructure of the villages of the farm workers, primarily the pickers who have to do an exceptional job. They also receive an annual profit share of at least 30%.
Lamastus Elida Estate · Panama
At the "Best of Panama" 2019, an Elida Geisha Natural ASD by Wilford Lamastus achieved the highest score of 95.25 points ever awarded! The fourth generation of the Lamastus family has been producing coffee on the so-called “Elida Estate” since 1918. The coffees from Wilford Lamastus, which have received many awards and prizes, are produced under ecological conditions that are unique in the world: The farm is located very high (up to 2,100 m above sea level) where the coffee plants grow in the shade of large trees. Here there is a microclimate with very low night temperatures, which greatly favors the growth and intensity of the coffee cherries. The coffee plants grow on and in the Vulcan Baru National Park - an untouched cloud rainforest - and can mature perfectly in this unique microclimate. We've been sourcing our amazing Geisha coffee directly from Wilford since 2019 and have visited him and his family three times.
Lamastus Elida Estate · Panama
Since our founding year 2018 At the "Best of Panama" 2019, an Elida Geisha Natural ASD by Wilford Lamastus achieved the highest score of 95.25 points ever awarded! The fourth generation of the Lamastus family has been producing coffee on the so-called “Elida Estate” since 1918. The coffees from Wilford Lamastus, which have received many awards and prizes, are produced under ecological conditions that are unique in the world: The farm is located very high (up to 2,100 m above sea level) where the coffee plants grow in the shade of large trees. Here there is a microclimate with very low night temperatures, which greatly favors the growth and intensity of the coffee cherries. The coffee plants grow on and in the Vulcan Baru National Park - an untouched cloud rainforest - and can mature perfectly in this unique microclimate. We've been sourcing our amazing Geisha coffee directly from Wilford since 2019 and have visited him and his family three times.
Lamastus Elida Estate · Panama
At the "Best of Panama" 2019, an Elida Geisha Natural ASD by Wilford Lamastus achieved the highest score of 95.25 points ever awarded! The fourth generation of the Lamastus family has been producing coffee on the so-called “Elida Estate” since 1918. The coffees from Wilford Lamastus, which have received many awards and prizes, are produced under ecological conditions that are unique in the world: The farm is located very high (up to 2,100 m above sea level) where the coffee plants grow in the shade of large trees. Here there is a microclimate with very low night temperatures, which greatly favors the growth and intensity of the coffee cherries. The coffee plants grow on and in the Vulcan Baru National Park - an untouched cloud rainforest - and can mature perfectly in this unique microclimate. We've been sourcing our amazing Geisha coffee directly from Wilford since 2019 and have visited him and his family three times.
Lamastus Elida Estate · Panama
At the "Best of Panama" 2019, an Elida Geisha Natural ASD by Wilford Lamastus achieved the highest score of 95.25 points ever awarded! The fourth generation of the Lamastus family has been producing coffee on the so-called “Elida Estate” since 1918. The coffees from Wilford Lamastus, which have received many awards and prizes, are produced under ecological conditions that are unique in the world: The farm is located very high (up to 2,100 m above sea level) where the coffee plants grow in the shade of large trees. Here there is a microclimate with very low night temperatures, which greatly favors the growth and intensity of the coffee cherries. The coffee plants grow on and in the Vulcan Baru National Park - an untouched cloud rainforest - and can mature perfectly in this unique microclimate. We've been sourcing our amazing Geisha coffee directly from Wilford since 2019 and have visited him and his family three times.
Finca Deborah · Panama
Finca Deborah is located at an altitude of over 1,900 meters deep in the mountains of the Baru volcano in Panama. For most of the year the finca is shrouded in a dense cloud cover. The beautiful plantation is nestled in a natural environment where rare plant and animal species abound and where primarily geisha can mature to their full potential under the protection of the rainforest. Finca Deborah's mission is to grow, process and distribute only the highest quality coffee available anywhere in the world. Jamison Savage's innovative and modern processing methods are particularly noteworthy, which have led to his geishas taking first place at the WBC (World Barista Championships) for years. We have been purchasing his coffees directly since 2020.
Finca Deborah · Panama
Finca Deborah is located at an altitude of over 1,900 meters deep in the mountains of the Baru volcano in Panama. For most of the year the finca is shrouded in a dense cloud cover. The beautiful plantation is nestled in a natural environment where rare plant and animal species abound and where primarily geisha can mature to their full potential under the protection of the rainforest. Finca Deborah's mission is to grow, process and distribute only the highest quality coffee available anywhere in the world. Jamison Savage's innovative and modern processing methods are particularly noteworthy, which have led to his geishas taking first place at the WBC (World Barista Championships) for years. We have been purchasing his coffees directly since 2020.
Finca Deborah · Panama
Finca Deborah is located at an altitude of over 1,900 meters deep in the mountains of the Baru volcano in Panama. For most of the year the finca is shrouded in a dense cloud cover. The beautiful plantation is nestled in a natural environment where rare plant and animal species abound and where primarily geisha can mature to their full potential under the protection of the rainforest. Finca Deborah's mission is to grow, process and distribute only the highest quality coffee available anywhere in the world. Jamison Savage's innovative and modern processing methods are particularly noteworthy, which have led to his geishas taking first place at the WBC (World Barista Championships) for years. We have been purchasing his coffees directly since 2020.
Finca Deborah · Panama
Finca Deborah is located at an altitude of over 1,900 meters deep in the mountains of the Baru volcano in Panama. For most of the year the finca is shrouded in a dense cloud cover. The beautiful plantation is nestled in a natural environment where rare plant and animal species abound and where primarily geisha can mature to their full potential under the protection of the rainforest. Finca Deborah's mission is to grow, process and distribute only the highest quality coffee available anywhere in the world. Jamison Savage's innovative and modern processing methods are particularly noteworthy, which have led to his geishas taking first place at the WBC (World Barista Championships) for years. We have been purchasing his coffees directly since 2020.
Lerida Estate Panama
The direct neighbor of the Lamastus Elida Estate Farm is the picturesque Finca Lérida. The farm and associated coffee plantations also benefit from the unique microclimate around the Boquete region. The Finca Lérida was the first coffee plantation in Panama, which exported coffee to Germany for the first time in 1925. We are very proud and happy about this direct relationship with the farm of the Amoruso family, whose wonderful coffees we have been selling exclusively for Germany since 2020.
Lerida Estate Panama
The direct neighbor of the Lamastus Elida Estate Farm is the picturesque Finca Lérida. The farm and associated coffee plantations also benefit from the unique microclimate around the Boquete region. The Finca Lérida was the first coffee plantation in Panama, which exported coffee to Germany for the first time in 1925. We are very proud and happy about this direct relationship with the farm of the Amoruso family, whose wonderful coffees we have been selling exclusively for Germany since 2020.
Lerida Estate Panama
The direct neighbor of the Lamastus Elida Estate Farm is the picturesque Finca Lérida. The farm and associated coffee plantations also benefit from the unique microclimate around the Boquete region. The Finca Lérida was the first coffee plantation in Panama, which exported coffee to Germany for the first time in 1925. We are very proud and happy about this direct relationship with the farm of the Amoruso family, whose wonderful coffees we have been selling exclusively for Germany since 2020.
Lerida Estate Panama
The direct neighbor of the Lamastus Elida Estate Farm is the picturesque Finca Lérida. The farm and associated coffee plantations also benefit from the unique microclimate around the Boquete region. The Finca Lérida was the first coffee plantation in Panama, which exported coffee to Germany for the first time in 1925. We are very proud and happy about this direct relationship with the farm of the Amoruso family, whose wonderful coffees we have been selling exclusively for Germany since 2020.
Don Eli Micro Mill / Carlos Montero · Costa Rica
Carlo's incredible passion, professionalism and dedication to coffee can be felt everywhere and no step is left to chance. The coffees we offer come from El Anfiteatro in La Pastora, without a doubt Carlo's most prestigious and sought-after lots year after year. Located on the top of a famous mountain in Tarrazu called “La Pastora”, this plantation boasts extremely high altitudes of at least 1900 meters. The microclimate is fantastic for growing coffee plants: the soil is fertile, the air is fresh and cool, it rains a lot on the one hand, but the crescent-shaped plot also gets the necessary hours of sunshine per day for optimal growth and height allows for a long and late ripening of the cherries. Carlos takes care of this plantation like his baby. To get there we had to drive up the steep mountainous dirt roads for over 30 minutes. He judiciously fertilizes the trees of La Pastora, using various methods to prevent any kind of disease on the coffee plants. We believe that due to the plantation's unique position and the extreme care Carlos gives it, this hillside produces some of the finest coffees Costa Rica has to offer harvest after harvest.
Carlo's son Jacob handles the entire processing of the coffee. After making the hour-plus drive to sort through the extremely ripe cherries his pickers specifically select from La Pastora, he takes them to their Don Eli micro wet mill. The cherries are placed in fermentation tanks for 48 hours. The 48-hour fermentation in the fruit is what's called "reposado," which means letting the coffee sit in the fruit. After 48 hours, Jacob turns on their pulping machine, which ends up being equipped with a mechanical demuci bearing. Jacob carefully watches as all the cherries are moved through the machine using recycled water. The cherries are depulped mechanically and almost all of their pulp is removed. Jacob chooses to process coffee from La Pastora in this way because the high quality of the characteristics contained in the seeds does not require additional manipulations during processing and is more environmentally friendly than using a washed process.
Since 2020 we have been purchasing Costa Rican coffees directly from Carlos.
Don Eli Micro Mill / Carlos Montero · Costa Rica
Carlo's incredible passion, professionalism and dedication to coffee can be felt everywhere and no step is left to chance. The coffees we offer come from El Anfiteatro in La Pastora, without a doubt Carlo's most prestigious and sought-after lots year after year. Located on the top of a famous mountain in Tarrazu called “La Pastora”, this plantation boasts extremely high altitudes of at least 1900 meters. The microclimate is fantastic for growing coffee plants: the soil is fertile, the air is fresh and cool, it rains a lot on the one hand, but the crescent-shaped plot also gets the necessary hours of sunshine per day for optimal growth and height allows for a long and late ripening of the cherries. Carlos takes care of this plantation like his baby. To get there we had to drive up the steep mountainous dirt roads for over 30 minutes. He judiciously fertilizes the trees of La Pastora, using various methods to prevent any kind of disease on the coffee plants. We believe that due to the plantation's unique position and the extreme care Carlos gives it, this hillside produces some of the finest coffees Costa Rica has to offer harvest after harvest.
Carlo's son Jacob handles the entire processing of the coffee. After making the hour-plus drive to sort through the extremely ripe cherries his pickers specifically select from La Pastora, he takes them to their Don Eli micro wet mill. The cherries are placed in fermentation tanks for 48 hours. The 48-hour fermentation in the fruit is what's called "reposado," which means letting the coffee sit in the fruit. After 48 hours, Jacob turns on their pulping machine, which ends up being equipped with a mechanical demuci bearing. Jacob carefully watches as all the cherries are moved through the machine using recycled water. The cherries are depulped mechanically and almost all of their pulp is removed. Jacob chooses to process coffee from La Pastora in this way because the high quality of the characteristics contained in the seeds does not require additional manipulations during processing and is more environmentally friendly than using a washed process.
Since 2020 we have been purchasing Costa Rican coffees directly from Carlos.
Don Eli Micro Mill / Carlos Montero · Costa Rica
Carlo's incredible passion, professionalism and dedication to coffee can be felt everywhere and no step is left to chance. The coffees we offer come from El Anfiteatro in La Pastora, without a doubt Carlo's most prestigious and sought-after lots year after year. Located on the top of a famous mountain in Tarrazu called “La Pastora”, this plantation boasts extremely high altitudes of at least 1900 meters. The microclimate is fantastic for growing coffee plants: the soil is fertile, the air is fresh and cool, it rains a lot on the one hand, but the crescent-shaped plot also gets the necessary hours of sunshine per day for optimal growth and height allows for a long and late ripening of the cherries. Carlos takes care of this plantation like his baby. To get there we had to drive up the steep mountainous dirt roads for over 30 minutes. He judiciously fertilizes the trees of La Pastora, using various methods to prevent any kind of disease on the coffee plants. We believe that due to the plantation's unique position and the extreme care Carlos gives it, this hillside produces some of the finest coffees Costa Rica has to offer harvest after harvest.
Carlo's son Jacob handles the entire processing of the coffee. After making the hour-plus drive to sort through the extremely ripe cherries his pickers specifically select from La Pastora, he takes them to their Don Eli micro wet mill. The cherries are placed in fermentation tanks for 48 hours. The 48-hour fermentation in the fruit is what's called "reposado," which means letting the coffee sit in the fruit. After 48 hours, Jacob turns on their pulping machine, which ends up being equipped with a mechanical demuci bearing. Jacob carefully watches as all the cherries are moved through the machine using recycled water. The cherries are depulped mechanically and almost all of their pulp is removed. Jacob chooses to process coffee from La Pastora in this way because the high quality of the characteristics contained in the seeds does not require additional manipulations during processing and is more environmentally friendly than using a washed process.
Since 2020 we have been purchasing Costa Rican coffees directly from Carlos.
Don Eli Micro Mill / Carlos Montero · Costa Rica
Carlo's incredible passion, professionalism and dedication to coffee can be felt everywhere and no step is left to chance. The coffees we offer come from El Anfiteatro in La Pastora, without a doubt Carlo's most prestigious and sought-after lots year after year. Located on the top of a famous mountain in Tarrazu called “La Pastora”, this plantation boasts extremely high altitudes of at least 1900 meters. The microclimate is fantastic for growing coffee plants: the soil is fertile, the air is fresh and cool, it rains a lot on the one hand, but the crescent-shaped plot also gets the necessary hours of sunshine per day for optimal growth and height allows for a long and late ripening of the cherries. Carlos takes care of this plantation like his baby. To get there we had to drive up the steep mountainous dirt roads for over 30 minutes. He judiciously fertilizes the trees of La Pastora, using various methods to prevent any kind of disease on the coffee plants. We believe that due to the plantation's unique position and the extreme care Carlos gives it, this hillside produces some of the finest coffees Costa Rica has to offer harvest after harvest.
Carlo's son Jacob handles the entire processing of the coffee. After making the hour-plus drive to sort through the extremely ripe cherries his pickers specifically select from La Pastora, he takes them to their Don Eli micro wet mill. The cherries are placed in fermentation tanks for 48 hours. The 48-hour fermentation in the fruit is what's called "reposado," which means letting the coffee sit in the fruit. After 48 hours, Jacob turns on their pulping machine, which ends up being equipped with a mechanical demuci bearing. Jacob carefully watches as all the cherries are moved through the machine using recycled water. The cherries are depulped mechanically and almost all of their pulp is removed. Jacob chooses to process coffee from La Pastora in this way because the high quality of the characteristics contained in the seeds does not require additional manipulations during processing and is more environmentally friendly than using a washed process.
Since 2020 we have been purchasing Costa Rican coffees directly from Carlos.
Los Pirineos · El Salvador
Since 2018 we have firmly anchored the coffees of the multiple Cup of Excellence winner Gilberto Baraona in our range. In fact, two bags of green coffee from Gilberto were part of our first green coffee purchase ever.
At the beginning of 2020, shortly after we had coordinated the logistics for the new harvest with him at the beginning of the Corona epidemic, Gilberto passed away. To this day, this loss hurts a lot, because he was one of the most experimental coffee producers in the industry and was also a wonderful person. His son Diego and daughter Fabiola are now leading the farm into the next generation. In 2022 Diego visited us in our roastery, told us about his great ambitions and great ideas for the farm and brought fantastic coffees to try. We are very grateful for this connection and recognize the innovative spirit of Gilberto in Diego's actions.
Los Pirineos · El Salvador
Since 2018 we have firmly anchored the coffees of the multiple Cup of Excellence winner Gilberto Baraona in our range. In fact, two bags of green coffee from Gilberto were part of our first green coffee purchase ever.
At the beginning of 2020, shortly after we had coordinated the logistics for the new harvest with him at the beginning of the Corona epidemic, Gilberto passed away. To this day, this loss hurts a lot, because he was one of the most experimental coffee producers in the industry and was also a wonderful person. His son Diego and daughter Fabiola are now leading the farm into the next generation. In 2022 Diego visited us in our roastery, told us about his great ambitions and great ideas for the farm and brought fantastic coffees to try. We are very grateful for this connection and recognize the innovative spirit of Gilberto in Diego's actions.
Los Pirineos · El Salvador
Since 2018 we have firmly anchored the coffees of the multiple Cup of Excellence winner Gilberto Baraona in our range. In fact, two bags of green coffee from Gilberto were part of our first green coffee purchase ever.
At the beginning of 2020, shortly after we had coordinated the logistics for the new harvest with him at the beginning of the Corona epidemic, Gilberto passed away. To this day, this loss hurts a lot, because he was one of the most experimental coffee producers in the industry and was also a wonderful person. His son Diego and daughter Fabiola are now leading the farm into the next generation. In 2022 Diego visited us in our roastery, told us about his great ambitions and great ideas for the farm and brought fantastic coffees to try. We are very grateful for this connection and recognize the innovative spirit of Gilberto in Diego's actions.
Los Pirineos · El Salvador
Since 2018 we have firmly anchored the coffees of the multiple Cup of Excellence winner Gilberto Baraona in our range. In fact, two bags of green coffee from Gilberto were part of our first green coffee purchase ever.
At the beginning of 2020, shortly after we had coordinated the logistics for the new harvest with him at the beginning of the Corona epidemic, Gilberto passed away. To this day, this loss hurts a lot, because he was one of the most experimental coffee producers in the industry and was also a wonderful person. His son Diego and daughter Fabiola are now leading the farm into the next generation. In 2022 Diego visited us in our roastery, told us about his great ambitions and great ideas for the farm and brought fantastic coffees to try. We are very grateful for this connection and recognize the innovative spirit of Gilberto in Diego's actions.
Caballero · Honduras
The Herrera & Caballero couple are the second and third generation of the family to run a 200-hectare farm. The farm operators focus on the highest quality and innovative processing techniques, which, among other things, brought them third place in the “Coffee of the Year” award in 2010 and very good rankings in the “Cup of Excellence” in the years that followed. Since 2019 we have had an espresso from Honduras by Marysabel and Moises in our range.
Caballero · Honduras
The Herrera & Caballero couple are the second and third generation of the family to run a 200-hectare farm. The farm operators focus on the highest quality and innovative processing techniques, which, among other things, brought them third place in the “Coffee of the Year” award in 2010 and very good rankings in the “Cup of Excellence” in the years that followed. Since 2019 we have had an espresso from Honduras by Marysabel and Moises in our range.
Caballero · Honduras
The Herrera & Caballero couple are the second and third generation of the family to run a 200-hectare farm. The farm operators focus on the highest quality and innovative processing techniques, which, among other things, brought them third place in the “Coffee of the Year” award in 2010 and very good rankings in the “Cup of Excellence” in the years that followed. Since 2019 we have had an espresso from Honduras by Marysabel and Moises in our range.
Caballero · Honduras
The Herrera & Caballero couple are the second and third generation of the family to run a 200-hectare farm. The farm operators focus on the highest quality and innovative processing techniques, which, among other things, brought them third place in the “Coffee of the Year” award in 2010 and very good rankings in the “Cup of Excellence” in the years that followed. Since 2019 we have had an espresso from Honduras by Marysabel and Moises in our range.
Mysore Plantation / Rao Family · India
Since 2018 we have been sourcing the raw coffee for our strong “Waseberg” espresso blends and the single-origin Robusta from our partner farm Mysore Plantation in Karnataka/India. Here, with great attention to detail, tea is grown alongside Arabica and Robusta, which is why the plantation extends over several hundred hectares. This Robusta has a special quality and here too we pay a multiple of the world market price to maintain this special quality.
Mysore Plantation / Rao Family · India
Since 2018 we have been sourcing the raw coffee for our strong “Waseberg” espresso blends and the single-origin Robusta from our partner farm Mysore Plantation in Karnataka/India. Here, with great attention to detail, tea is grown alongside Arabica and Robusta, which is why the plantation extends over several hundred hectares. This Robusta has a special quality and here too we pay a multiple of the world market price to maintain this special quality.
Mysore Plantation / Rao Family · India
Since 2018 we have been sourcing the raw coffee for our strong “Waseberg” espresso blends and the single-origin Robusta from our partner farm Mysore Plantation in Karnataka/India. Here, with great attention to detail, tea is grown alongside Arabica and Robusta, which is why the plantation extends over several hundred hectares. This Robusta has a special quality and here too we pay a multiple of the world market price to maintain this special quality.
Mysore Plantation / Rao Family · India
Since 2018 we have been sourcing the raw coffee for our strong “Waseberg” espresso blends and the single-origin Robusta from our partner farm Mysore Plantation in Karnataka/India. Here, with great attention to detail, tea is grown alongside Arabica and Robusta, which is why the plantation extends over several hundred hectares. This Robusta has a special quality and here too we pay a multiple of the world market price to maintain this special quality.
