by The Zelaya Family, Antigua, Guatemala 

The Zelaya family is one of the staple producers of coffee in
the Antigua Valley of Guatemala. The family members each have their own farms that they run meticulously. They also get coffee cherries from other farms in the area that they manage. By implementing good husbandry practices like planting shade trees and pruning, picking the harvest and processing the cherries just as if it was their own farm, they make the best out of it. Felicidad is a small farm with various varietals from which we have a blend of sweet Bourbon, Caturra and Villa Sarchi coffee. The coffee has been dried on the newly installed drying beds that the Zelda’s have built for processing their best lots. Landskap is hereby presenting you with one of the best coffees that the Antigua Valley has got to offer.

Region:  Antigua

Varietal:  Bourbon, Caturra, and Villa Sarchi

Processing:  Wet processed and sun dried on raised beds

Tasting notes:  Aromas of dark honey and chocolate, flavors of ripe plum, tart acidity and silky mouth feel, this coffee is quite memorable.



by Luis Pedro Zelaya Zamora, Antigua, Guatemala

This farm belongs to Elizabeth de Figueroa and Eduardo Figueroa. However it is managed by Luis Pedro Zelaya Zamora since 2010. 
The cherries harvested are processed at Bella Vista (wet and dry mill). As all of the farms managed by Luis Pedro, the renewal of parts of the farm allows the separation of lots in order to offer coffee with a great quality and transparency in every deal. Luis keeps a strict adherence to agricultural activities to ensure high production and quality. The cherries are hand-picked by people from places near the farm, being a source of employment. The cherries are brought to the Bella Vista wet mill. Then it goes through the whole process of depulping, fermentation, washing and drying. After some resting, the parchment goes through the dry mill process and then it is ready to be exported.

Region:  Antigua

Varietal:  Caturra, Bourbon, Villa Sarchi 

Processing:  Wet processed and sun dried

Tasting note:  Intense aromatics of brown sugar and pastry give way to loads of milk chocolate. This sweet and big bodied coffee is a real crowd pleaser. 




by Nelson Ramirez, Santa Barbara, Honduras

When Nelson Ramirez bought his farm a few years ago he named it after his grandmother, Chely. Maybe that is why he has worked so hard to make it a state of the art farm and processing facility. Nelson is an agronomist by training and thus he understands the ins and outs of good farming practices, yet he also does everything else that is required to make a delicious coffee. The drying phase is the last stage where the farmer can actually influence the quality of his coffee. This year Nelson has invested in a grand new facility, making for a careful and controlled drying process. The Santa Barbara region has in recent years fostered a great community of merited and proud producers of specialty coffee . We are proud to have established a relationship with one of the pioneers of the region, Nelson and his Chely farm, making for a steady supply and solid quality, year in and year out.

Region:  Santa Barbara

Varietal:  Red Caturra

Processing:  Washed and sun dried

Tasting notes:  Aromas of sweet berry and floral honey. Bright, tropical fruit acidity reaches to a persistent citrus finish.


by Danny Moreno, Santa Barbara, Honduras

El Filo, meaning "the ridge", is the name of several farms sitting adjacent to each other on the very edge of this hillside in Santa Barbara, This has become the most sough after area for speciality coffee in Honduras over the last 10 years. The pioneers and role models of the community are all from the Moreno family, where Mario is a one out of eight (independently) coffee farming brothers. Mario is meticulously selecting only the most mature cherries when harvesting. The wet and drying processes are executed with the same mindset and care. It is hard to imagine a coffee more "handcrafted" than this, and is what makes it such a great example of the Santa Barbara success story. 

Region:  Santa Barbara 

Varietal: Pacas

Processing:  Washed and sun dried 

Tasting notes: This juicy, clean, and sweet coffee represents everything great about Honduras coffees. Starting with aromatics of malt and black fruit, this medium bodied cup is loaded with both tropical and citrus fruits while still having a caramel core. 



by Swiss Water, Comayagua, Honduras (Decaffeinated) 

Region:  Comayagua 

Varietal: 75% Red Catuai, 15%IHCAFE, 10%Lempira

Processing:  Dry fermented then washed


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by Robson Vilela, Cristina, Bairro da Pedra, Brazil

Robson Vilela bought the Alta Vista farm in 2001. The first coffee was planted in 2004, and within three years came the first harvest. Samples of his first crop participated in the 2007 Cup of Excellence, in which Robson was a finalist and took a 7th place. With the receipts he got after being a Cup of Excellence finalist, Robson made additional investments in equipment, people, and processes in order to improve the quality of all parts of his operation further. The investments made resulted in better-priced coffees and higher production volumes, as well as a continuously good rank in quality contests, represented by the consecutive presence in the Cup of Excellence finals in 2011 and 2012. Robson continuous to work hard to improve his coffees and the livelihoods of his workers. As he says “As we live in a country in development, we have much to do in order to help in this process. The challenge I put to myself is to keep the good people still interested in working and living in the countryside, reflecting in quality processes and resulting in the specialty coffee we all want”.

Region:  Cristina, Bairro da Pedra

Varietal:  Yellow Bourbon

Processing:  Natural

Tasting notes:  A milk chocolate and almond body mix together with an orange rind and tangerine acidity.


by The Pereira Family, Carmo de Minas, Brazil  

The Santa Inês estate is owned by the Sertão Group, a family firm with more than 100 years history in the production and commercialization of high-quality coffee. The Sertão Estate, located in Carmo de Minas, South Minas Gerais, was inherited by José Isidro Pereira and Nazareth Dias Pereira and is now managed by their sons and in-laws. The region is well known for its mineral water springs, perfect combination of latitude and altitude, mountainous terrain, well-defined seasons and fertile soil. Favorable climatic and growing conditions found in South Minas have resulted in an expansion of the firm’s coffee program. The Sertão Group now possess large areas planted with coffee and are constantly developing infrastructure capable of producing a wide variety of high quality arabica coffee to both domestic and international markets.

Region:  Carmo de Minas

Varietal:  Yellow/ Red Bourbon

Processing:  Washed and sun dried

Tasting notes:  A full body of baker's chocolate, hazelnut, and cashew is highlighted by a light lemon fruit acidity as it cools.