CoE Collection

Pondarosa

Founded in 2000, the Ponderosa Farm embodies a fusion of eco-friendly cultivation and community collaboration. Spanning 8.66 hectares, it grows varieties like Red Catuaí, Geisha, and Pacamara.

Run by the fourth and fifth generations of the Pérez family, the farm emphasizes rigorous quality control and continuous innovation to meet the highest standards from seed to cup. Sustainability is central to its philosophy, with practices such as ethical farming, organic fertilization, and responsible environmental stewardship preserving resources and enriching the soil.

The harvest season, from January to April, benefits from consistent rainfall, creating ideal conditions for bean development. In 2021, the "slow-drying natural process" was introduced as the best method to enhance the beans’ flavors and textures. Ponderosa combines tradition and research to deliver premium coffee and improve quality of life.

Santa Luzia

In the south of the Minas Gerais region, nestled in the green Mantiqueira Mountains, lies Ronaldo da Silva's coffee farm "Sítio Santa Luzia".

Ronaldo and his wife Luziane run their farm "Santa Luzia" in its first generation. It's clear that the whole family pitches in. Their children Renan and Aline are involved in all steps of production, from fertilization to harvest to drying the coffee.

Quality and care are of utmost importance to the da Silvas. To avoid losing a single good bean, the coffee is hand-picked over cloths to prevent them from falling to the ground.

Furthermore, cultivation is overseen at all stages of production by specialists from the Cocarive cooperative, who are dedicated to promoting coffee cultivation in the region.

Pino de Oro

Oscar Edgardo Tinoco's farm "Pino de Oro" stands not only for quality but also for passion in coffee cultivation. Both are necessary to achieve such success as winning first place in the Cup of Excellence. At an altitude of 1640m, Oscar's coffee plants thrive in the buffer zone of the Santa Bárbara Mountain Nature Reserve - idyllically located - and are now taken care of by the second generation of the Tinoco family: Oscar inherited his love for coffee cultivation from his father.

In addition to his success in coffee quality, Oscar is committed to sharing his success with his community. For this reason, he started donating 10% of his profits to social projects in 2010 when he won third place in the Cup of Excellence. In 2011, he finally achieved first place in the Cup of Excellence in Honduras, a feat he has managed to repeat this year.

"Pino de Oro" stands for excellent coffee and deep social and ecological commitment.

Cup Of Excellence is one of the coffee industry's most prestigious competitions, which continues to increase the recognition of the work of coffee farmers.

The competition allows unbiased and stringent analysis of coffee quality and allows farmers of all sizes to participate. It gives them the tools to improve their coffees further.

Coffees go through several rounds of tough evaluation by national and then international judges. Often, only a few dozen of the sometimes thousands of submitted coffees make it through the first, national round.

The farms of the winning coffees will most often gain longterm recognition and get to auction their coffees in a global online-auction for premium prizes.

We are proud to be able to support the project as a Global Coffee Centre and Member of the Alliance for Coffee Excellence.

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

Step by step

Step 1 Preparation:

• Grind 18 g of coffee
• Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

• Pour in 18 g of coffee.
• Start timer.
• With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

• 00:30 min to 120 g
• 00:50 min to 180 g
• 01:15 min to 240 g
• 01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Our quality standards

The roasting craft