Behind the Coffee
Meet the people and places behind every cup, from our family farm to our partner producers.
Franklin Castillo
San Antonio Farm, Santa María, Dota
Raised in the coffee farms of Tarrazú, he carries the tradition from his family and has been harvesting coffee for over 40 years.
He sees coffee as a way of living and he loves seeing the coffee trees dressed with flowers during March-April (blooming season). You can see Franklin planting fruit trees to avoid the use of nematicides or other harmful chemicals, taking long walks in nature, and drinking up to 5 cups of coffee per day.
The Berry Velvet is his favorite and he says “it tastes citric and fruity on the palate and has a rich flavor that leaves me with what I need to start the day, I couldn’t imagine my days without coffee”.
Ivannia Valverde
San Luis - La Cumbre Farm, San Marcos, Tarrazú
You can see her implementing water-saving systems, turning coffee by-products into organic compost, and planting native trees to protect the biodiversity of her farm.
For her, sustainability is a way of life, ensuring her coffee is processed using clean energy and sun-drying techniques to work in harmony with nature.
She says, "Our goal is to produce specialty coffee while preserving the resources of our region, ensuring that the legacy of Tarrazú continues for many generations to come."
Miguel Padilla
Don Herminio Farm, Copey, Dota
By mastering the delicate balance of combined drying methods, he achieves a Soft Natural process that has become his signature, ensuring every harvest delivers a top-scoring cup.
For Miguel, quality is driven by technical precision at extreme elevations. By harvesting at the highest peaks of Copey, reaching 2200 meters, he integrates modern mastery with a deep respect for his family's heritage as his family was one of the first ones bringing coffee to the region.
"Mastering the artisanal details of these drying methods," Miguel says, "is how we ensure that our high-altitude harvests consistently reach their full potential and protect the legacy of our land for the future."
Edgar Fallas
La Lucha Farm, San Francisco, Leon Cortés
The Fallas family carries forward a three-generation legacy. Now led by a visionary couple, the family blends their parents’ traditional artistry with a modern, sustainable approach.
By evolving their techniques while staying rooted in their heritage, the Fallas ensure that every harvest protects the land’s future.
“We take what our parents built and infuse it with a modern soul," they share. "Evolving sustainably is how we honor our family's legacy."
Mayra Solis
El Vapor, Santa María, Dota
This women-and family-led farm stepped away from big commercial co-ops to do things their own way, blending generations of traditional farming with modern, experimental methods like their anaerobic natural coffees.
By putting the planet first, the family makes sure every single harvest protects the environment. They've even set aside nearly 90% of their land as a protected primary forest, which helps safeguard a natural water spring for their local community.
Deeply committed to the people who make their coffee possible, they have also worked with the same indigenous family from Panama for over a decade to harvest their crops.
“Dream big, but keep your values close to your heart," Mayra shares.
Humberto Jimenez
El Chiral, San Carlos, Tarrazú
The Jiménez family carries forward a profound, century-long legacy. Now led by a visionary fourth generation, they seamlessly blend 100 years of traditional farming with modern, regenerative practices.
By revitalizing the soil while staying rooted in their heritage, the family ensures that every harvest protects the land’s future, even dedicating 40% of their estate as a protected forest sanctuary for native birds.
“This approach reinforces our vision of combining quality and sustainability as core values," they share. "Nurturing the land and its wildlife is how we honor our family's legacy.”