Marysabel Caballero

🇭🇳 Honduras · Finca El Puente · Chinacla, La Paz (near Marcala)

Marysabel is a third-generation coffee producer, and her family pioneered specialty coffee production in the Marcala region. She won the COE award in 2017 and has placed among the top five in the competition on several occasions. Her father, Fabio Caballero, also won the COE award in 2019, and both are ambassadors for Honduran coffee in the international market.

Their farm, "El Puente," is internationally recognized as a producer of high-quality coffee. The coffee farms are part of the family heritage, and the next generation of the Caballero family is also involved. The El Puente farm is in Chinacla, La Paz, very close to Marcala, and provides employment for more than 50 people in the community. They also have a project underway to improve the conditions of the small school that serves more than 100 children.

José Roberto Monterroso

🇬🇹 Guatemala · Finca El Morito · Mataquescuintla, Jalapa · 1,370–2,350 masl

José Roberto Monterroso Pineda is a distinguished Guatemalan coffee producer and the owner of Finca El Morito in Jalapa. Formerly a dairy farmer, he transitioned to coffee in 1994, dedicating over two decades to refining his cultivation and processing techniques. His commitment to excellence culminated in 2022, when he secured first place in the Guatemala Cup of Excellence with a washed Gesha variety. Renowned for his experimental approach with exotic varietals like Pacamara and Gesha, Monterroso is a leader in the specialty coffee industry, consistently producing award-winning lots that showcase Guatemala's unique microclimates.

Located in the mountains of Mataquescuintla, Jalapa, Finca El Morito traces its origins back to 1994, when José Roberto acquired land named for the wild blackberries that grew there. Located at altitudes between 1,370 and 2,350 meters above sea level, El Morito cultivates more than thirteen varieties of Arabica coffee under natural shade, supported by an eco-friendly wet mill. Roberto firmly believes that true quality begins in the field. With 70% of its territory preserved as forest, El Morito maintains a firm commitment to sustainability, community and the production of exceptional coffees.

Jorge Raúl Rivera Jr.

🇸🇻 El Salvador · Finca Santa Rosa · La Palma, Chalatenango · up to 1,600 masl

Jorge Raúl Rivera Jr. is a premier Salvadoran coffee producer and owner of Finca Santa Rosa in Chalatenango. An LSU-educated agricultural economist, he transformed his family's pine forest into a world-class estate after the 2002 Cup of Excellence inspired him to pursue specialty coffee. He is a master of the Pacamara variety, renowned for his innovative honey processing techniques. A three-time Cup of Excellence winner (2014, 2017, 2019), Rivera is a global ambassador for Salvadoran coffee, bridging the gap between traditional farming and modern roasting standards.

Santa Rosa Farm, located in La Palma, Chalatenango, was acquired over two decades ago as undeveloped land with no access and only scattered pine trees. In 2003, inspired by the Cup of Excellence, the farm was transformed into a coffee operation, planting Pacamara under pine shade. Its breakthrough came in 2014, when Lot 2 won 1st place in the Cup of Excellence using a honey process — marking a turning point in innovation and quality. Today, Santa Rosa Farm continues elevating its standards and reinforcing the farm's reputation for excellence.

Luis Ricardo Calderón

🇨🇷 Costa Rica · La Granadilla · Santa María de Dota, San José · 2026

Luis Ricardo Calderón is a third-generation coffee farmer from Santa María de Dota, one of Costa Rica's most storied coffee regions nestled in the Tarrazú highlands. His farm, La Granadilla, sits at elevations that capture the cool mountain mists and bright sun that define the region's exceptional cup character.

Growing up surrounded by coffee, Luis Ricardo absorbed the knowledge and dedication of his father and grandfather, carrying forward a tradition of meticulous cultivation while embracing modern processing techniques. His commitment to quality is reflected in every step — from careful cherry selection at peak ripeness to precise fermentation and drying protocols that bring out La Granadilla's bright acidity and complex sweetness.

A respected voice in the Santa María de Dota producer community, Luis Ricardo is passionate about demonstrating that Costa Rican specialty coffee can stand among the world's finest. His selection as a 2026 Legend of Excellence recognizes both his family's enduring legacy and his own relentless pursuit of excellence in the cup.

Benjamin Paz

🇭🇳 Honduras · Finca La Salsa · El Cedral, Las Vegas, Santa Bárbara · 1,680–1,730 masl

Finca La Salsa was planted in 2018 with a dream: to grow world-class coffee and uplift the community in Santa Bárbara, Honduras. Since then, they won 1st place in the Cup of Excellence twice, but the real success came from sharing seeds and fermentation techniques with local producers, mentoring new talent and helping others compete, supporting 7 producers who made it to the auction with coffee from their project and helping unknown producers reach global buyers by sharing their platform.

Benjamin shared his story: "Finca La Salsa was planted in July 2018. As a producer, my goal was to grow the best coffee I could — both to share something special with my clients and to have enough to compete in the Cup of Excellence. I bought the land at the end of 2014 but waited to plant because I wanted the right seed material. Much of my inspiration for starting this farm came from previous COE-winning producers, who mentored and guided me. I learned from their mistakes, victories, and experiences."

At Finca La Salsa, we mostly grow Geisha and SL28, along with Orange Bourbon, Yellow Typica, K7, and Ethiopian varieties. I first participated in COE in 2018, placing 14th. In 2021, I placed 5th. In 2022, I won 1st place. In 2023, I was 5th again, and in 2024, I won 1st once more. I believe the impact of the Cup of Excellence in our region has been immense. It has opened doors for many producers, both inside and outside the competition. I always say that Santa Bárbara's specialty coffees are what they are because of the COE.

Juan Diego De La Cerda

🇬🇹 Guatemala · Finca El Socorro · 1,850 masl · 700 ha total · 400+ ha forest reserve

At 1,850 masl and spanning 700 hectares, El Socorro is a multi-award-winning coffee farm producing exceptional varietals like Gesha, Pacamara, Laurina, and more. Third-generation family-owned, the farm has been dedicated to high-quality coffee since the 1980s, innovating both in cultivation and processing — including a unique hot water fermentation method that preserves the bean's natural sugars and density. With over 400 ha of preserved forest, El Socorro is a model of biodiversity and sustainability.

In 1999, Diego de la Cerda (3rd generation) began managing the farm, making changes not only in production but also in coffee processing. In his words: "The richness and quality of our coffee is what makes us really proud. We have caused plenty of positive impact on surrounding land. We take care of the environment preserving the soil, the water, the forest, and fauna of our region. We are proud to have the biggest forest reserve in the area (more than 400 ha)."

Over the last 20 years, their milling process has evolved: instead of using cold water, they apply hot water to speed up fermentation. In this shorter period of fermentation, the coffee grain keeps its density and maintains its components pure and natural — sugars, oils, and more. El Socorro exports coffee to more than 20 clients internationally.

Ernesto Menendez

🇸🇻 El Salvador · Finca Las Brumas · 4× #1 COE (2008, 2010, 2012, 2024)

At Finca Las Brumas, coffee isn't just a crop — it's a way of life, carried through three generations of the Menéndez family. The journey began in 1930 with Dr. Carlos Menéndez Castro, passed to his son, and then to Ernesto, who inherited his first farm at just 19 years old. They embrace sustainable practices, use no herbicides, and invest in extended fermentation experiments, including the anaerobic processes that earned them COE 2024's top spot.

"I belong to the third generation of coffee producers in my family. When my father passed away in 1995, I inherited my first coffee farm at the age of 19, and I've dedicated myself 100% to coffee cultivation ever since. In 2008, I won 1st place in COE El Salvador with Finca La Ilusión. In 2010, 1st place with Finca Suiza. In 2011, we supported Alejandro Méndez — El Salvador's National Barista Champion — providing our best coffees for the World Barista Championship in Bogotá, where he won 1st place. In 2012, 1st place with Finca Las Brumas."

In 2014, coffee leaf rust devastated the crops. In 2017, the lot prepared for COE was instead exported to the UK, where Dale Harris used the SL28 washed coffee from Finca Las Brumas at the World Barista Championship — and won 1st place. The COVID-19 pandemic further slowed things down, but in 2024 they returned to COE in the Experimental Coffee category and achieved 1st place once more. "It has been a long road, full of highs and lows. But without a doubt, Cup of Excellence has been a great blessing for me and my family — and it has forever shaped my life."

Manuel Antonio “Toño” Barrantes

🇨🇷 Costa Rica · Cafetalera Herbazú · Lourdes de Naranjo

Cafetalera HERBAZÚ, a pioneering micro-mill nestled in Lourdes de Naranjo, Costa Rica, was founded by the Barrantes Zúñiga family — 13 siblings driven by resilience and passion. Born out of the 2001 coffee crisis, HERBAZÚ became a model of innovation, processing its own beans and setting new quality standards.

With award-winning farms like Finca Leoncio, recognized in the 2015 Cup of Excellence, and a legacy led by Don Toño, HERBAZÚ has inspired over 200 micro-mills across Costa Rica. Their commitment to sustainability, traceability, and community continues to shape the future of specialty coffee.

Since its inception, Cafetalera HERBAZÚ has stood out as a pioneer in transforming the coffee production model in Costa Rica — paving the way for small producers to access more controlled and specialized processes, allowing them to improve the quality of their coffee and obtain fairer market prices. Cafetalera HERBAZÚ holds the Starbucks C.A.F.E. Practices certification and the Blue Flag Award. In recent years, the family has completed the agri-chain by developing its own roastery and Leoncio Coffee Home, a coffee shop positioning their specialty coffee at the national level. The fourth generation is now actively involved.

Luiz Paulo Dias Pereira Filho

🇧🇷 Brazil · Sítio Senhor Niquinho · Fazenda Santuário Sul · Mantiqueira de Minas

Luiz Paulo Dias Pereira Filho is one of the most recognized names in Brazilian coffee growing. A fourth-generation coffee producer from a traditional family in the Mantiqueira de Minas region, he leads farms such as Sítio Senhor Niquinho and Fazenda Santuário Sul. He is also a co-founder of CarmoCoffees, a specialty coffee exporter that has helped elevate the global profile of this renowned coffee-producing region.

The family has been awarded several times in the Cup of Excellence. In 2020, Sítio Senhor Niquinho ranked 13th with a score of 88.44 points; in 2021, Fazenda IP took 2nd place with 90.14 points; and in 2023, Sítio Senhor Niquinho was again on the podium with 87.82 points. Their most remarkable achievement came in 2005, when the family scored an astonishing 95.85 points.

More than awards, Luiz Paulo and his family's legacy is one of transformation. Through CarmoCoffees, he has supported hundreds of small and medium-sized producers in the Mantiqueira de Minas region, promoting sustainable practices, traceability, and direct access to international markets. The visibility gained through Cup of Excellence helped solidify Carmo de Minas as one of the most respected coffee-growing regions in the world, significantly increasing the value of local coffees and the pride of the entire community.

Olman Valladarez

🇳🇮 Nicaragua · Cafetalera Buenos Aires · 10 farms · 60+ years

With over 60 years of passion and precision, Cafetalera Buenos Aires is shaping the future of specialty coffee from the mountains of Nicaragua. With top awards in the Cup of Excellence, 10 diverse farms, and deep community impact, their legacy continues to grow. Under the vision of Olman Valladárez, they've become an integrated company focused on excellence at every stage — from cultivation to global markets.

Through training, education, and social programs, they're helping local producers thrive. In 2024, several of these producers placed in the top 10 of COE winners. This recognition enabled them to sell their coffees at prices far above the New York Stock Exchange rate, opening new doors in international markets. The company organizes medical brigades, provides a childcare shelter during harvest, promotes education by donating books and learning materials, combats child labor on farms, and raises environmental awareness.

Success in the specialty coffee sector has driven the Cafetalera Buenos Aires team to keep innovating and improving through research, experimentation, and ongoing development. With a strong commitment to offering coffees of the highest quality, the company aims to ensure its legacy of excellence endures for generations — becoming a cornerstone of the coffee industry and a model of sustainability and development for the future.