From Atitlán, Guatemala, we visited Farm Pampojilá to talk with Edgar Muralles and Alex Teleguario about the past and present of Guatemalan coffee. We talked about specialty Cultivation, renewal after climatic disasters, and the leap towards measured processes (more precise Washed, honeys and Anaerobic fermentations) with an eye on sustainability and the future.

At the end of November, part of the Mare Terra Coffee team traveled to Nyeri, Kenya, to work hand in hand with the washing stations we work with: technical visits, an intensive processing course in Ndurija and a running race that brought together the entire coffee community. An intense week at origin that reminded us that coffee is built together.

Pre Open de Cata - Italy 2025 was held at the Accademia del Caffè Espresso La Marzocco (Fiesole, Florence) and brought together 9 tasters from different European countries. Through three phases - Sensory Memory (semifinal and final) and Triangulation - the event tested sensory memory, discrimination and cupping accuracy with coffees from El Salvador, Nicaragua, Ethiopia, Kenya and Brazil. The winner was Denes Rajmond, who stood out for his consistency and impeccable reading of the sensory profiles.

In the mountains of Dipilto, in the north of Nicaragua, Martha Abir, together with her sister Ana María, leads the transformation of Farm Bethania into a specialty coffee company. Between tradition, biodiversity and innovative processes, their coffees stand out for their sweetness, cleanliness and chocolate notes. A story of roots, perseverance and future written from the heart of the origin.

In this interview, we speak with Andrés Salaverría at the Las Cruces (Jasal) coffee mill in El Salvador, about the coffee growing tradition of five generations and the shift from volume to quality. With a philosophy that unites history, technology and community. Jasal is committed to productive stability, traceability and micro-lots with identity. Its vision in the face of volatile prices, climate and EUDR focuses on specialty contracts and transparency for a consistent and honest cup.

In this interview, we talk to Chava in Seville about his vision of specialty coffee from the roastery. With a philosophy that combines craft, pedagogy and community -and years of open tastings and trips to origin- Chava bets on traceable coffees, well explained and enjoyable without elitism. His defense of the importer, the transparency of processes and conscious prices turn each cup into an honest, educational and close experience.