Our origins

Costa Rican coffee. Located near Costa Rica’s Turrialba Volcano, Aquiares is a historic coffee estate renowned for its commitment to quality and sustainability. Established in 1890 by British farmers, it’s now managed by three families dedicated to modern, sustainable agriculture. Covering 924 hectares, 80% of which is shaded Arabica, Aquiares is Costa Rica’s largest continuous coffee farm.

The farm’s name, meaning “land between rivers” in the Huetar indigenous language, reflects its picturesque location between the Aquiares and Turrialba Rivers. Rich in history, the region was once a center for the Huetar civilization, with artifacts occasionally found amidst the coffee trees.

Under Don Alfonso’s management since 1992, Aquiares prioritizes social welfare. Initiatives include empowering workers to own homes and fostering community development. Today, only 15% of residents work on the farm, with many pursuing diverse careers.

Aquiares manages the entire coffee production chain, ensuring the highest quality and traceability. Led by Diego Robelo, innovations include experimenting with new varietals to adapt to climate change and pests.

From seedling to cup, Aquiares coffee embodies excellence, sustainability, and community empowerment.

Coffee’s journey in Guatemala began in the 18th century when Jesuits introduced it to the monasteries of Antigua. Over the next 150 years, coffee estates spread, mainly owned by European colonists. Guatemala gained independence in 1821, leading to a surge in coffee production and establishing the country as a major coffee producer.

However, challenges arose with the Agrarian Reform Law of 1952, which redistributed land from estates to locals and indigenous communities, disrupting coffee production. A 36-year civil war further hindered the industry’s growth.

Despite these obstacles, coffee regained prominence, involving a quarter of Guatemala’s population in cultivation or processing. In the picturesque region of Amatitlán, home to the village of Los Humitos, lies Finca Los Humitos. Originally owned by Dr. Rodolfo Castillo, the farm now thrives under Seo Hee Holding, S.A.

The volcanic-rich soils of Los Humitos provide an ideal environment for growing coffee, with varieties like Bourbon, Catimor, Caturra, and Catuaí flourishing. The commitment to quality and sustainability at Finca Los Humitos ensures that each coffee embodies Guatemala’s unique terroir and rich heritageFully washed coffee with complex body and citrus sensory notes along with a characteristic sweetness. Fruity notes associated with lemon peel, blueberries and molasses, allowing versatility for filter or espresso methods.

Nestled in the Sul de Minas region of Brazil, Fazenda do Salto stands as an emblem of tradition and excellence in coffee cultivation. Managed by the fifth generation of the esteemed Reis family and under the leadership of Otávio Reis, this sprawling estate spans 800 hectares and boasts a rich history spanning over a century. With its idyllic vistas of rolling coffee meadows, Fazenda do Salto epitomizes the quintessential Brazilian coffee farm.

Situated at an elevation of 1150 meters above sea level, Fazenda do Salto cultivates an array of coffee varietals including Yellow Catucai, Catuai, Bourbon, Robi, Icatu, Mundo Novo, Arara, and Topazio. Otávio Reis employs meticulous production techniques tailored to the unique characteristics of each plot, the terroir, and the specific coffee variety being cultivated.

Frutas Prohibidas, our signature decaffeinated coffee, embodies a harmonious fusion of flavors sourced from two exceptional lots: Fazenda Pedra Preta and Fazenda do Salto. At Fazenda Pedra Preta, nestled in the heart of sustainable Tropicália agroforestry, our coffee cherries thrive amidst a rich ecosystem, resulting in beans of unparalleled quality and flavor. Meanwhile, Fazenda do Salto, steeped in tradition and managed by the illustrious 5th generation of the Reis family, boasts an expansive 800-hectare estate in the picturesque Sul de Minas region. Here, a diverse array of coffee varieties is meticulously cultivated under the expert guidance of Otávio Reis, ensuring each bean is imbued with the essence of the land and its heritage. From the vibrant terroir of Fazenda Pedra Preta to the time-honored techniques employed at Fazenda do Salto, Frutias Prohibidas represents the culmination of centuries-old expertise and a commitment to excellence in every cup.

Colombia boasts diverse coffee-producing regions, each with its unique microclimates and elevations, nurtured by dedicated farmers. Coffee’s journey in Colombia traces back to the 19th century when Jesuit priests planted the first seeds. Today, Colombia stands as a leading coffee producer globally, with cultivation spanning across 20 out of its 35 departments, predominantly driven by smallholder producers who craft exceptional coffee.

Among these regions lies Nariño, nestled in the southwest corner bordering Ecuador. Blessed with volcanic soil, Nariño owes its name to Antonio Nariño, a pivotal figure in Colombia’s fight for independence alongside Simón Bolívar. Despite enduring conflicts with guerrillas and paramilitary groups, Nariño remains resilient, steeped in rich history.

Our journey leads us to the picturesque town of Buesaco in the Juanambú Canyon, a verdant Andean Valley within Nariño. Once marked by battles for independence, Buesaco now thrives as an agricultural hub, thanks to coffee. Coffee cultivation here has empowered local producers.

This Colombian coffee represents more than a generational family business, deeply rooted in the Colombian coffee industry. The Ángel family legacy dates back to the beginning of the 20th century, when Don Alejandro Ángel, a visionary coffee exporter, pioneer of the coffee trade Colombian coffee on the world stage. Despite the challenges of his time, Don Alejandro’s firm belief in the unique qualities of Colombian Arabica coffee led him to unprecedented success, establishing him as an innovator in the industry.

Inspired by this remarkable legacy, Pedro Echavarría, great-grandson of Don Alejandro, ventured into coffee cultivation more than three decades ago. Recognizing the importance of choosing the perfect region for growing coffee, Pedro chose Santa Bárbara, located in the picturesque Andean mountains of Antioquia. Here, the ideal microclimates, volcanic soils and altitude will provide the perfect canvas for growing exceptional coffee. Starting with modest beginnings, Pedro tirelessly expanded his operations, acquiring several farms in the Santa Barbara, Fredonia and Amagá regions.

Today, Finca Santa Bárbara comprises five sister farms, with Loma Verde being the largest among them. With more than 75 hectares, Loma Verde contributes significantly to the renowned production of “specialty coffee” for the world. Pedro’s son, also named Pedro, has joined the family business, raising the quality of the coffee through innovative processing techniques and meticulous supervision at every stage of production. Together with coffee director Leonardo Henao Triana, he combines art, science and industrial rigor to create coffees of excellence for the continuous search for the best Colombian coffee.

As you delve into the rich heritage of Tanzanian coffee from the Songwe Region, you’ll uncover a tapestry of culture and tradition woven into every cup. Situated in the lush expanse of southern Tanzania, where the borders of Zambia and Malawi meet, the Songwe region emerges as a bastion of agricultural excellence.

Within this vibrant landscape lies the Mbozi District, a tapestry of 175 bustling villages teeming with life and culture, home to a dynamic population of over 515,000 individuals. Among these villages stands the storied Iyenga, a testament to resilience and ingenuity. Founded in 1974 by forward-thinking villagers from Itumpi seeking better access to vital resources, Iyenga has flourished over the decades.

Fuelled by the establishment of essential community infrastructure, including hospitals and schools, Iyenga blossomed into a thriving hub of activity and cooperation. At its core beats the heart of communal enterprise: the Iyenga Agricultural Marketing Cooperative Society (AMCOS). Established in 2003 under the Tanzanian Cooperative Act, the AMCOS embodies the spirit of unity and collaboration, boasting a membership of 292 individuals, including 34 women and 258 men.

In the fields of Iyenga, coffee cultivation is not merely a livelihood but a cherished tradition passed down through generations. Here, amidst the verdant hills and fertile soil, coffee cherries ripen under the African sun, nurtured by the hands of dedicated farmers. With each harvest, the community gathers to celebrate the fruits of their labor, honoring age-old customs and practices.
As you savor the flavors of Tanzanian coffee from the Songwe Region, you’re not just experiencing a beverage but embarking on a journey through time and culture. From the bustling villages of Mbozi District to the cooperative spirit of Iyenga, every sip tells a story of resilience, unity, and the enduring legacy of Tanzanian coffee

The producers of Hamasho, residing in the lofty Bombe mountains, are dedicated outgrowers who maintain a close partnership with the Ethiopian collaborator, Daye Bensa. These producers deliver their meticulously cultivated coffee to Daye Bensa’s Hamasho stations, ensuring a direct link from farm to processing.

Daye Bensa upholds a steadfast commitment to quality, sourcing cherries directly from farmers who adhere strictly to best harvesting practices. With precision, the company separates defective and unripe/overripe cherries, implementing consistent processing procedures and employing reliable storage and defect detection techniques during milling and hulling.

In collaboration with various outgrower communities, Daye Bensa receives cherries from numerous washing stations across the Bensa and Sidama regions, some of which the company owns. Notable among these stations are Bombe, Shantawene, and Keramo, where our European counterparts have forged strong relationships over the past six years.

The dedication to quality exhibited by Daye Bensa is exemplified in their remarkable achievements in the Cup of Excellence, securing 7th place in 2020, 8th place in 2021, and an impressive 2nd place in 2022.

Situated amidst the breathtaking Bombe mountains, the producers of Bombe cultivate their coffee amidst some of Ethiopia’s most stunning landscapes. These dedicated farmers maintain a close out-grower relationship with Ethiopian partner, Daye Bensa. Comprising approximately 1,022 farmers scattered across different parts of the mountain range, the out-grower group delivers their meticulously grown coffee cherries to Daye Bensa’s Abore Washing Station, located in the Sidama Bensa region.
The coffee cherries harvested in Bombe represent a diverse array of varieties, with the main ones being JARC 74112 and cultivated local varieties. These cherries thrive at altitudes ranging from 1,920 to 2,020 meters above sea level, benefitting from the unique climatic conditions and terroir of the region.
The relationship between the Bombe producers and Daye Bensa is built on mutual respect, trust, and a shared commitment to quality. Together, they work tirelessly to ensure that only the finest cherries are selected and processed, resulting in specialty coffees that showcase the exceptional flavors and characteristics of this renowned coffee-growing region.