DABOV
Our farmers
Farmers in the DABOV Specialty Coffee family
The coffees that our coffee hunter, Jordan Dabov, has selected for you come from farmers who work for the sustainable development of the regions where they live. Most of them are among the best producers in their respective countries. They love coffee, and they live for coffee.
Their world is not one of making quick, easy, and guaranteed profits from just any product. They see green coffee as a treasure worth its weight in gold. By carefully managing every step from planting to processing the harvested product, they produce specialty coffees that make up only 5% of the world's coffee production.
On this page, we introduce the farmers whom we are proud to have as part of the DABOV Specialty Coffee family.
Their world is not one of making quick, easy, and guaranteed profits from just any product. They see green coffee as a treasure worth its weight in gold. By carefully managing every step from planting to processing the harvested product, they produce specialty coffees that make up only 5% of the world's coffee production.
On this page, we introduce the farmers whom we are proud to have as part of the DABOV Specialty Coffee family.
Osvaldo Pérez Ramírez from Guatemala
The farm was established in 1940 when Osvaldo Pérez and his brothers began growing coffee on a 5.6-hectare plot. Years later, Osvaldo Pérez Ramírez took over the family business. His step-by-step implementation of new and improved cultivation techniques in the coffee plantations led to increased yields. He worked on new varieties such as Catimor, Catuai, and Pacamara. The farm, which grew over time, today spans 105 hectares of coffee land and 35 hectares of untouched rainforest.
Ramón Tangarife from Colombia
Ramón Alfredo Presiga Tangarife is a professional agricultural engineer with a Q Grader certification that validates his expertise in coffee evaluation. The coffee is grown at the El Indio farm in Colombia. The rich natural resources and diverse plant and animal life of the protected areas surrounding the farm are felt as distinct flavors in the cup.
Marisabel Caballero from Honduras
Marisabel Caballero is a farmer who has been growing coffee for generations, and along with her husband Moisés Herrera, she is the owner of Finca El Puente, a specialty coffee farm in Honduras. The duo won first place in the 2016 Honduras Cup of Excellence competition. DABOV Specialty Coffee is one of the few coffee roasters in the world to whom Marisabel and Moisés entrust their coffees.
You can get to know Marisabel Caballero better on our special page dedicated to her. Read it here!
Our goal is to convey to you the love and dedication that Marisabel and Moisés put into this coffee. Pamper your senses with their unique aromatic coffees.
You can get to know Marisabel Caballero better on our special page dedicated to her. Read it here!
Our goal is to convey to you the love and dedication that Marisabel and Moisés put into this coffee. Pamper your senses with their unique aromatic coffees.
Dariush Echeverría from Guatemala
Dariush is a fifth-generation coffee farmer. The Santa Rita farm was established in the 1870s by one of Dariush Echeverría’s ancestors. Today, the farm stands out with its specialty coffee, which holds numerous international certifications for organic production and environmental protection.
For a balanced and delicious experience, try the Guatemala San Miguel Coffee – Bio. Holding numerous international certifications for organic production, this coffee stands out with its organic character.
For a balanced and delicious experience, try the Guatemala San Miguel Coffee – Bio. Holding numerous international certifications for organic production, this coffee stands out with its organic character.
Gems of Araku farmers in India
The Small Farmer Organic Cooperative Society (SAMTFMACS) in India’s Araku Valley today encompasses 10,500 farmers. Members who produce the highest quality coffees participate in the Gems of Araku specialty coffee competition. We have been offering this cooperative’s coffees since 2020.
Renato Ishikawa from Brazil
Renato Ishikawa is the son of Japanese immigrants to Brazil. After purchasing the Fazenda Aliança farm in 1996, he transformed it into a unique place for growing specialty coffee in the Mogiana region of São Paulo state.
Gabriela Hueck from Nicaragua
Gabriela Hueck is the most important person behind the success of Finca La Virgen, which placed sixth in the 2018 Nicaragua Cup of Excellence competition.
For years, the farm has followed a sustainable development model. While producing some of Nicaragua’s best coffees, it also cares for the local community; it provides housing for its permanent employees, equal pay for men and women, and free healthcare and education for all families.
For years, the farm has followed a sustainable development model. While producing some of Nicaragua’s best coffees, it also cares for the local community; it provides housing for its permanent employees, equal pay for men and women, and free healthcare and education for all families.
Enrique Cambraia from Brazil
Enrique Díaz Cambraia is the owner of Fazenda Samambaia and a fourth-generation representative of the Cambraia family, who have been producing specialty coffee for many years.
Enrique’s coffees have won awards many times in the Cup of Excellence, one of the most important competitions in the specialty coffee world. Thanks to Enrique’s efforts and the passion of the entire team, Fazenda Samambaia ranked highly in 2000, 2001, and 2014.
Enjoy a unique experience with Brazil Samambaia, one of Brazil’s best coffees, and savor its sweet flavor.
Enrique’s coffees have won awards many times in the Cup of Excellence, one of the most important competitions in the specialty coffee world. Thanks to Enrique’s efforts and the passion of the entire team, Fazenda Samambaia ranked highly in 2000, 2001, and 2014.
Enjoy a unique experience with Brazil Samambaia, one of Brazil’s best coffees, and savor its sweet flavor.
Ernesto Pérez Orrea from Mexico
Ernesto’s family history is intertwined with the history of Mexican coffee. Ernesto and his sister purchased Finca Fátima in the 1970s. After completing his education in the USA, Ernesto returned to Veracruz to manage the family farm, which produces specialty coffee. Finca Fátima placed in the top 10 in the 2019 Mexico Cup of Excellence competition.
Mario Alberto Aco Gómez
Farmer Mario Alberto Aco Gómez and his father pour great love and patience into Finca Apipias. They are carrying on the family tradition of coffee farming that has lasted for three generations. Their coffee placed 25th in the 2022 Cup of Excellence competition.
Othaya Farmers Cooperative in Kenya
The Othaya Farmers Cooperative is located at the foothills of Mount Kenya. It is one of Kenya’s largest certified specialty coffee producer cooperatives.
Rachel Samuel from Ethiopia
Rachel Samuel was born in Ethiopia. When she returned to her country in 2007 to film a documentary about Ethiopian specialty coffee, the coffee sector turned into a personal mission for her. Together with her husband Adam, Rachel began searching for land where they could build their specialty coffee business.
Johan Gutiérrez Falla from Colombia
Johan Gutiérrez Falla is a fifth-generation coffee farmer. Four generations of family members work together at the Monteverde farm and pass their knowledge on to each other.
Johan combines the accumulated knowledge of previous generations with the possibilities of modern technology. The experience he has gained over the years allows him to participate in various prestigious specialty coffee competitions today, including the Cup of Excellence.
Johan Gutiérrez Falla’s family considers being chosen as a Cup of Excellence finalist and having the opportunity to participate in the auction for the first time as one of their greatest sources of pride. The Geisha variety coffee from the Monteverde farm is processed using the honey method.
Johan combines the accumulated knowledge of previous generations with the possibilities of modern technology. The experience he has gained over the years allows him to participate in various prestigious specialty coffee competitions today, including the Cup of Excellence.
Johan Gutiérrez Falla’s family considers being chosen as a Cup of Excellence finalist and having the opportunity to participate in the auction for the first time as one of their greatest sources of pride. The Geisha variety coffee from the Monteverde farm is processed using the honey method.
Leikun Zegeye from Ethiopia
Karamo Coffee is one of DABOV Specialty Coffee’s established partners in Ethiopia, the homeland of coffee. The founder of the company, which has been operating since 2017, is entrepreneur and specialty coffee enthusiast Niguse Gemeda Mude. Karamo Coffee’s coffees are grown at an altitude of 2,380 meters in the Sidama region of Southern Ethiopia. Karamo’s big break came in 2020, when the company won the Cup of Excellence with a score of 91.04.
José Argueyo Enriquez
José Argueyo Enriquez and his family manage Finca Santa Cruz, adjacent to the famous Triunfo Biosphere Reserve. Their specialty coffee production methods are based on protocols established for stages such as selective harvesting, fermentation, and storage. These processes, repeated every year, help ensure consistency in product quality.
José Argueyo Enriquez is the youngest member of the family; he is married and a father of three. One of the goals in his life is to prove that world-class specialty coffee can be produced in his home country of Mexico and that his country can compete with the best in the world. The fact that his Geisha coffee has won first place in the Cup of Excellence for several years in a row is proof of this.
At Finca Santa Cruz, it is believed that product quality depends not on luck, but on method and established protocols. The coffee is grown at an altitude of 1,700 meters and processed using the natural method.
José Argueyo Enriquez is the youngest member of the family; he is married and a father of three. One of the goals in his life is to prove that world-class specialty coffee can be produced in his home country of Mexico and that his country can compete with the best in the world. The fact that his Geisha coffee has won first place in the Cup of Excellence for several years in a row is proof of this.
At Finca Santa Cruz, it is believed that product quality depends not on luck, but on method and established protocols. The coffee is grown at an altitude of 1,700 meters and processed using the natural method.
Ingrid Alejandra Hernández López
Ingrid Alejandra Hernández López manages the La Nena specialty coffee farm in Mexico. The mountainous terrain with volcanic soil where production takes place contributes to the coffee’s unique taste character. The coffee is grown at an altitude of 1,100 meters and processed using the washed method.
Ingrid says her love for specialty coffee began 20 years ago when she visited a farm in Mexico by chance; she was captivated by both the view and the cultivation process. She describes her farm as “my child” and takes the best possible care of it every day.
Ingrid says her love for specialty coffee began 20 years ago when she visited a farm in Mexico by chance; she was captivated by both the view and the cultivation process. She describes her farm as “my child” and takes the best possible care of it every day.
Edilberto Bermeo
The El Pino farm is operated by Edilberto Bermeo and his family. Geisha variety coffee is grown on a production area of over one hectare. Favorable conditions such as altitude, diverse microclimates, and rich soil contribute to the flavor of the coffee.
Production at El Pino began in 2018 with a contour-based system. The first coffee beans began to appear in 2020; the farm produced its first ton of Geisha parchment coffee in 2021. The coffee scored between 88 and 90 in the Cup of Excellence, entering the top 30 in the competition.
El Pino increased its production volume in 2023, and over 2.5 tons of coffee have been harvested on the farm to date.
At El Pino, the coffee is grown at an altitude of 1,850 meters above sea level and processed using the washed method.
Production at El Pino began in 2018 with a contour-based system. The first coffee beans began to appear in 2020; the farm produced its first ton of Geisha parchment coffee in 2021. The coffee scored between 88 and 90 in the Cup of Excellence, entering the top 30 in the competition.
El Pino increased its production volume in 2023, and over 2.5 tons of coffee have been harvested on the farm to date.
At El Pino, the coffee is grown at an altitude of 1,850 meters above sea level and processed using the washed method.
Marcelo and Roberto Flanzer
The managing partners of the Ecoagricola farm are brothers Marcelo and Roberto Flanzer. In the past, they managed the business together with their father, Enrique, who later retired. While Marcelo is responsible for the farm’s production, Roberto handles administrative processes.
The story of Ecoagricola began when the family purchased land in the Serra do Cabral region in the 1970s for the purpose of conducting forestry projects. With the new millennium, the Flanzer family considered diversifying their business. They chose specialty coffee because the region’s altitude, climate, water, and terroir were favorable.
Today, at Ecoagricola, specialty coffee is grown in the most sustainable way possible, supported by modern technologies.
The family planted their first coffee in 2006 and had their first harvest three years later. The farm was chosen as the “Sustainable Supplier of the Year” in 2014 and 2015 and was a finalist in the “Ernesto Illy” award. Ecoagricola took a significant step in its development in 2016 by launching its own direct trade program. It established relationships with important customers in Europe, North America, and Oceania. Their coffees are used both in blends and offered as single-origin.
The water used in irrigation and the washed coffee processing method comes from the farm’s own springs; the water is described as 100% pure and clear. At Ecoagricola, coffee waste is used to produce the farm’s own organic-mineral compost.
Among Ecoagricola’s significant achievements are their first-place finishes in the Cup of Excellence, one of the world’s most prestigious specialty coffee competitions.
The story of Ecoagricola began when the family purchased land in the Serra do Cabral region in the 1970s for the purpose of conducting forestry projects. With the new millennium, the Flanzer family considered diversifying their business. They chose specialty coffee because the region’s altitude, climate, water, and terroir were favorable.
Today, at Ecoagricola, specialty coffee is grown in the most sustainable way possible, supported by modern technologies.
The family planted their first coffee in 2006 and had their first harvest three years later. The farm was chosen as the “Sustainable Supplier of the Year” in 2014 and 2015 and was a finalist in the “Ernesto Illy” award. Ecoagricola took a significant step in its development in 2016 by launching its own direct trade program. It established relationships with important customers in Europe, North America, and Oceania. Their coffees are used both in blends and offered as single-origin.
The water used in irrigation and the washed coffee processing method comes from the farm’s own springs; the water is described as 100% pure and clear. At Ecoagricola, coffee waste is used to produce the farm’s own organic-mineral compost.
Among Ecoagricola’s significant achievements are their first-place finishes in the Cup of Excellence, one of the world’s most prestigious specialty coffee competitions.
San Cristóbal del Llano
For San Cristóbal del Llano, who manages the Don Danilo farm in Costa Rica, coffee farming is a family tradition. His grandfather planted the first coffee trees 60 years ago; today, his grandson, together with his team, continues his path.
In the San Cristóbal family, the love for coffee is passed down from generation to generation. The farm carries out all stages of cultivation, from seedling preparation to the drying of coffee at the mill.
The San Cristóbal farm also established its own micro-mill to improve specialty coffee production processes. The goal of everyone at Don Danilo is the same: to produce specialty coffees that will put Costa Rica on the world coffee map.
In the San Cristóbal family, the love for coffee is passed down from generation to generation. The farm carries out all stages of cultivation, from seedling preparation to the drying of coffee at the mill.
The San Cristóbal farm also established its own micro-mill to improve specialty coffee production processes. The goal of everyone at Don Danilo is the same: to produce specialty coffees that will put Costa Rica on the world coffee map.
Dr. Hamdan from Indonesia
Dr. Hamdan manages the collective coffee plantation located in the Gayo Mountains, in the village of Pantan Musara in Central Aceh. His son, Hendra Maulizar, handles the processing of the beans after harvest. Hendra and the Gegaring team process the Gayo Avatara coffee using the natural anaerobic method. This rarely used method brings out the potential of the bean, giving Gayo Avatara fresh fruit aromas and an intense sweetness.
Manuel Navarro, La Ortiga, Costa Rica
The Costa Rica Finca El Cabuyal La Ortiga coffee is grown on a family farm in La Ortiga de Copalchi, located in the Corralillo region of Costa Rica. Manuel Carranza Navarro and Maria De Los Angeles Molina Navarro received the 5-acre farm called El Cabuyal as a wedding gift from Maria’s father.
The couple has been producing specialty coffee together for the last ten years. The micro-mill on the farm ensures that the stages of coffee cherry selection, depulping, fermentation, and drying are carried out with care. The income generated from El Cabuyal supports the couple in raising their two sons, aged 8 and 2.
The couple has been producing specialty coffee together for the last ten years. The micro-mill on the farm ensures that the stages of coffee cherry selection, depulping, fermentation, and drying are carried out with care. The income generated from El Cabuyal supports the couple in raising their two sons, aged 8 and 2.
Café Exótico de Altura, Cooperativa de Caficultores de Antioquia, Colombia
The cooperative received Fairtrade certification in 2010. In 2013, farmers sold over 776 tons of coffee under Fairtrade conditions. These sales provided more than 281,000 euros in Fairtrade premiums, paid in addition to the green coffee purchase price.
The Fairtrade premium has enabled the cooperative to make significant investments toward community development. However, these resources also carry a great responsibility, as the projects must meet the needs and desires of more than 10,000 farmers and their families across over 50 municipalities.
The cooperative uses a “Train the Trainers” method to improve the coffee quality of its members and to disseminate knowledge across the entire team. They also organize the Cup of Antioquia competition, which rewards the highest quality coffees. Seven laboratories and shelters for drying coffee have also been built in various municipalities.
The Fairtrade premium has enabled the cooperative to make significant investments toward community development. However, these resources also carry a great responsibility, as the projects must meet the needs and desires of more than 10,000 farmers and their families across over 50 municipalities.
The cooperative uses a “Train the Trainers” method to improve the coffee quality of its members and to disseminate knowledge across the entire team. They also organize the Cup of Antioquia competition, which rewards the highest quality coffees. Seven laboratories and shelters for drying coffee have also been built in various municipalities.
The Minot family, Blue Baron Estate in Jamaica
Located in a valley surrounded by tropical beauty on a hillside 600 to 900 meters above sea level, Blue Baron Estate has been producing the highest quality Jamaica Blue Mountain green coffee on its 67-acre property for decades.
Blue Baron is owned by the Minot family, who have been growing and processing coffee for over 68 years. During the harvest season, the trees are picked up to 20 times to ensure that only the ripest coffee cherries are selected. The pulp is then removed, and the beans are fermented using natural spring water.
Peaberry is a natural mutation that occurs in a coffee cherry, producing only a single bean. These smaller, round beans are known for their sweetness and intense flavor.
Blue Baron is owned by the Minot family, who have been growing and processing coffee for over 68 years. During the harvest season, the trees are picked up to 20 times to ensure that only the ripest coffee cherries are selected. The pulp is then removed, and the beans are fermented using natural spring water.
Peaberry is a natural mutation that occurs in a coffee cherry, producing only a single bean. These smaller, round beans are known for their sweetness and intense flavor.
Sergio Mantovanini, Fazenda Planalto in Brazil
Fazenda Planalto is a flat oasis located in the rugged geography of Brazil’s South Minas region. The farm covers an area of 910 hectares at an altitude of 1,097 to 1,188 meters above sea level.
In the approximately 300 hectares of coffee fields at Planalto, every stage from planting to harvesting is fully mechanized. The cultivated varieties include Mundo Novo, Red Catuaí, and Yellow Catuaí.
Coffee production is above the national average with an annual average of 14,000 bags. Planalto possesses one of the most modern facilities in the country for processing and preparing high-quality export-oriented coffee beans. The farm is managed by Sergio Mantovanini and Cristiano Mantovanini.
In the approximately 300 hectares of coffee fields at Planalto, every stage from planting to harvesting is fully mechanized. The cultivated varieties include Mundo Novo, Red Catuaí, and Yellow Catuaí.
Coffee production is above the national average with an annual average of 14,000 bags. Planalto possesses one of the most modern facilities in the country for processing and preparing high-quality export-oriented coffee beans. The farm is managed by Sergio Mantovanini and Cristiano Mantovanini.
Norberto Suarez, La Gloria Estate in Panama
Norberto Suarez is a true “coffee boss.” He eats, drinks, and sleeps coffee; his house is literally on the hillside of one of his farms. His passion shines through in every harvest, and his knowledge of the land is indisputable.
Even in his late sixties, he moves around his farms, which have steep and varied terrain, with ease. Naming his coffee Finca La Gloria El Jefe honors his identity as “the boss” and his determination to achieve a superior harvest every year.
Applying a coffee cultivation system he learned in Brazil, Norberto meticulously planted every tree at the correct intervals. The result can be seen in the flawless rows of coffee trees. The Typica, Caturra, and Catuai varieties offer a vibrant and refreshing taste character unique to the region where they are grown. Norberto is dedicated to all stages of coffee cultivation. He has passed on this same commitment to his niece, Nadeya; for years, the two have produced extraordinary Panamanian coffees.
Even in his late sixties, he moves around his farms, which have steep and varied terrain, with ease. Naming his coffee Finca La Gloria El Jefe honors his identity as “the boss” and his determination to achieve a superior harvest every year.
Applying a coffee cultivation system he learned in Brazil, Norberto meticulously planted every tree at the correct intervals. The result can be seen in the flawless rows of coffee trees. The Typica, Caturra, and Catuai varieties offer a vibrant and refreshing taste character unique to the region where they are grown. Norberto is dedicated to all stages of coffee cultivation. He has passed on this same commitment to his niece, Nadeya; for years, the two have produced extraordinary Panamanian coffees.
Christian from Indonesia
Participating in the prestigious Cup of Excellence competition, Christian’s coffees are grown at the Panangan Mata farm in the Takengon region of Indonesia. In this region, which is extremely favorable for coffee cultivation, the altitude reaches up to 1,700 meters. These conditions contribute to the coffee’s light and distinct acidity; his coffees placed in the top 10 at the Cup of Excellence.
Clydesdale Estate – Jamaica
Jamaica Blue Mountain specialty coffee is popular among coffee enthusiasts around the world, and Clydesdale Estate is one of the businesses involved in the production of this coffee. Located in Jamaica’s beautiful Blue Mountains region, the company brings together the efforts of small-scale farmers in the area to provide coffee known for its balanced body and intense aromas, free from bitterness. Operating since the 1970s, Clydesdale Estate is the oldest establishment in this field in Jamaica.