Producer: Benjamin Paz
Country: Honduras
Farm: La salsa
5 times winner

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, saying: 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 (COE).

I bought the land at the end of 2014 but waited to plant because I wanted the right seed material. Back then, I didn't yet have the varieties I now grow.

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. The farm is located in the community of El Cedral, Las Vegas, Santa Bárbara, at an altitude of 1680–1730 masl. The total size is two manzanas (about 1.4 hectares).

I first participated in COE in 2018, placing 14th. In 2019, I didn't pass pre-selection. 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. Many producers have entered the market thanks to the event, which has been a launchpad for many—myself included.

Producer: Juan Diego De La Cerda
Country: Guatemala
Farm: El Socorro
13 times winner

At 1850 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. Workers and communities thrive alongside the farm's legacy of excellence.

Latter his son, Juan De la Cerda Colom began managing the farm. He had always wanted to plant coffee. His father allowed him under one condition: "Never become indebted". In 1999 Diego de la Cerda (3th generation owner) began to manage the farm and make some changes not only in the production, but also in the coffee processing. Coffee has been grown in this land since 1980. Right now the farm produces many varietals, and exports coffee to more than 20 clients internationaly.

In his word Juand Diego shared: The richness and quality of our coffee is what makes us really proud. We have caused plenty of positive impact on surrounding land where people, are aware of our work ethic and love working with us. There are many workers that are constantly looking forward for job openings at our land sight.

We take care about the environment preserving the soil, the water, the forest, and fauna of our region. We are proud of have the biggest forest reserve in the area (more than 400 ha).

The farm is located at a very high altitude with a plantae microclimes which allows the coffee to have an exceptional quality and taste. Traditionally, coffee plants were grown under shade trees. We have left the native shade trees of the zone, just to maintain the biodiversity intact. That has been one big factor that has improved the quality of our cup.

Over the last 20 years, our milling process has evolved. Instead of using cold water, we have applied hot water to speed up the fermentation process. In this shorter period of fermentation, the coffee grain keeps its density. It also helps maintain the grain's components pure and natural (sugars, oils, etc.). We do take a lot of care managing our plantations, making sure that the coffee trees receive all the nutrition and pest control needed.

We are very proud of be one of the most recognizes coffee farm's in Guatemala, winning a lot of awards for our quality.

Producer: Ernesto Menendez
Country: El Salvador
Farm: Las Brumas
5 times winner

At Finca Las Brumas, coffee isn't just a crop—it's a way of life, carried through three generations of the Menéndez family. Our journey began in 1930 with Dr. Carlos Menéndez Castro, whose passion for coffee farming was passed down to his son, and then to the current steward of this legacy, 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. The team, drawn from the local community, includes 30 full-time workers during the growing season and 40 during harvest—people who share their vision, their story, and their love for coffee.

Ernesto shared his story, saying "I belong to the third generation of coffee producers in my family. My grandfather, Dr. Carlos Menéndez Castro, began cultivating coffee in 1930. Later, my father, Lic. Carlos Menéndez Salazar, continued the tradition. 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".

I had the opportunity to work with three major coffee companies in El Salvador: J. Hill & Co., JASAL S.A. de C.V., and Agroindustrias El Carmen from 1999 to 2012. At J. Hill & Co. and JASAL, I was part of the quality control department starting in 1999. This role allowed me to learn the art of cupping and understand the processes of quality assurance throughout the coffee production and export chain. Thanks to this experience, I was able to serve as a National Jury member in Cup of Excellence El Salvador from its first edition in 2003 through 2011.

In 2007, I participated for the first time in Cup of Excellence with Finca Alaska, placing 8th. That achievement motivated me to continue with even more dedication, and in 2008, I won 1st place in COE El Salvador with Finca La Ilusión. After fulfilling the dream of winning first place, I helped my brother Francisco Menéndez process coffee from his farm, and we placed 2nd in 2009, and then 1st in 2010 with Finca Suiza. These were very special years for me.

In 2011, inspired by our continued success, I focused on further improving our processes. That year, we had the opportunity to support Alejandro Méndez, El Salvador's National Barista Champion, by providing our best coffees from Finca La Ilusión for the World Barista Championship in Bogotá, where he won 1st place and became World Barista Champion.

This experience further motivated me to improve our coffees and processes. In 2012, I entered COE again with Finca Las Brumas and achieved 1st place once more. It was a golden era. After that, I stepped away from the competition to focus on marketing and exporting our specialty coffees, fully committing to the Direct Trade market.

In 2014, we were affected by coffee leaf rust—one of the greatest challenges of my life. We had to recover from the devastating damage to our crops, something many producers in Central America and El Salvador endured. In 2017, I intended to enter COE again but couldn't participate due to circumstances beyond my control. However, the lot we had prepared was exported to the UK (Has Bean Coffee). My great friend Steve Leighton told me that Dale Harris would use our SL28 washed coffee from Finca Las Brumas in the 2017 World Barista Championship—and he won 1st place with it.

This reignited my passion for COE and pushed me to explore new extended fermentation processes. My good friend Evan Inatome asked me to prepare a microlot for Elixr Coffee, so I began testing. After years of trial and error, we developed a method to process our coffees using anaerobic fermentation.

The COVID-19 pandemic slowed us down, but in 2024, we returned to Cup of Excellence—this time in the Experimental Coffee category—and once again achieved 1st place in COE El Salvador 2024.

It has been a long road, full of highs and lows, with many joyful moments and many tough days too. But without a doubt, Cup of Excellence has been a great blessing for me and my family—and it has forever shaped my life.

Producer: Luiz Paulo Dias Pereira Filho
Country: Brazil
Farm: CarmoCoffees
23 times winner

A fourth-generation coffee producer from Mantiqueira de Minas, Luiz Paulo leads Sítio Senhor Niquinho, Fazenda Santuário Sul, and co-founded CarmoCoffees—a game-changer for Brazilian specialty coffee.

His legacy goes beyond the cup. Through CarmoCoffees, Luiz Paulo has supported hundreds of small producers and promoted sustainable farming & traceability, built direct trade connections with global roasters, elevated regional pride and increased the value of local coffee.

His work has transformed Carmo de Minas into a global model of quality, equity, and sustainability in coffee.

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, with impressive results in years such as 2019,

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 once 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 the Cup of Excellence not only positioned the Pereira family as a global reference in quality coffee, but also helped solidify Carmo de Minas as one of the most respected coffee-growing regions in the world. As a result, the value of local coffees has increased significantly, along with a deep sense of pride within the community for its coffee-growing tradition.

Producer: Manuel Antonio "Toño" Barrantes
Country: Costa Rica
Farm: Cafetalera Herbazú
10 times winner

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.

Impact on the Community: Since its inception, Cafetalera HERBAZÚ has stood out as a pioneer in transforming the coffee production model in Costa Rica. As one of the country's first micro-mills, it paved 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.

Their focus on traceability and sustainability not only raised the recognition of coffee from the region but also inspired other coffee growers to adopt the micro-mill model. Today, thanks to HERBAZÚ's example and leadership, more than 200 micro-mills operate in the country, driving economic development in coffee-growing communities and strengthening Costa Rica's coffee reputation internationally.

Cafetalera HERBAZÚ is a benchmark for Costa Rican specialty coffee, combining tradition, innovation, and quality. Their commitment to excellence and support for producers has positively impacted the quality of life of many coffee-growing families, promoting more sustainable practices and fostering a culture of innovation in coffee production.

Commitment to Sustainability: Cafetalera HERBAZÚ has obtained certifications such as Starbucks Co.'s C.A.F.E. Practices and currently holds the Blue Flag Award, reaffirming its commitment to good agricultural practices, process traceability, sustainable and environmentally responsible cultivation, and soil and biodiversity conservation to minimize its ecological impact.

HERBAZÚ also invests in water source conservation, reforestation, and reducing the use of agrochemicals. Additionally, they have adopted a regenerative approach to coffee farming, promoting biodiversity and reducing their production's carbon footprint. They have integrated shade trees on their farms to improve the coffee plantations' microclimate and increase their crops' resilience to climate change.

The Future: Generational Renewal: In recent years, the Barrantes-Zúñiga family has worked on a generational transition, involving members of the fourth generation in farm and business operations. This has not only strengthened the continuity of the family legacy but has also allowed for the incorporation of new strategies in production and business models.

Thanks to this vision of growth and diversification, the company has taken key steps to complete the agri-chain by developing its own roastery, which has allowed them greater control over the final coffee quality and the ability to bring the product directly to Costa Rican consumers. Additionally, they have created Leoncio Coffee Home, a coffee shop that has positioned their coffee at a national level, providing customers with a direct experience with their specialty coffee and strengthening the brand's recognition in Costa Rica.

Producer: Olman Valladarez
Country: Nicaragua
Farm: Cafetalera Buenos aires
14 times winner

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, we've become an integrated company, focused on excellence at every stage—from cultivation to global markets. But our success goes beyond the cup. Through training, education, and social programs, we're helping local producers thrive—many of whom reached the COE 2024 top 10—and transforming lives through sustainable farming, child education, and community health initiatives.

Community Impact: The achievements of Cafetalera Buenos Aires have not only elevated its profile in the international market but also had a significant impact on the local coffee-growing community it works with. Through quality training and technical support, the company has encouraged other producers to improve their practices and raise their production standards. Many have also been motivated to participate in the Cup of Excellence (COE) competition, which has notably enhanced their competitiveness.

For example, 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. This success has had a direct impact on the quality of life for these producers and their families, allowing them to reinvest in their farms, improve working conditions for their staff, and promote more sustainable development in their communities.

In addition to its focus on continuous quality improvement, Cafetalera Buenos Aires has implemented various social responsibility programs that positively impact the community. The company organizes medical brigades, provides a childcare shelter during the harvest season, promotes education by donating books and learning materials to children in the community, combats child labor on farms, and raises environmental awareness—contributing to the overall well-being of the region's residents.

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.