Named for the mists that shape its unique microclimate, Brumas del Zurquí is a family-owned farm near Braulio Carrillo National Park in Heredia province. Between 1,200 and 1,600 meters, rich volcanic soils and cool Central Valley temperatures create ideal conditions for exceptional Caturra and Catuai coffees that have earned international recognition. They've committed to regenerative agriculture over the past few years, using shade-grown techniques with native trees, intercropping with plantano and botón de oro to manage wind, and planting orange, citrus, and cypress. Their approach to water conservation, organic fertilization, and terrace plantings on steep mountainsides actively contributes to ecosystem regeneration while producing standout coffee.

Luis Anastasio Castro, known as "Tacho," carries forward a family legacy at Juanachute that has practiced regenerative methods for over 70 years—long before certification even existed. At 1,800 meters in Tarrazú, they produce their own bio-inputs and avoid synthetic chemicals, fostering healthy soil microbiology and nutrient cycling that ensure both exceptional coffee and farm resilience for future generations. The family's mastery spans multiple processing methods—Fully Washed, Honey, Natural, and Anaerobic—while also running a local roastery and coffee shop where Tacho's son mentors barista students and competes nationally. Their commitment to community, quality, and regeneration sets a standard for Costa Rican specialty coffee.

Roberto Mata and his grandson Erick represent six generations at Microbeneficio M y M in Tarrazú, earning Cup of Excellence honors in 2022, 2023, and 2024 while pioneering Costa Rica's specialty coffee movement. With over 50 years of experience, Roberto blends ancestral knowledge with forward-thinking practices—building homemade biochar systems, refining fermentation techniques, and creating coffees like Red and Black Honey SL28s and Geishas that reflect their dedication in every cup. The farm operates like a food forest, intercropped with banana, avocado, poró trees, and native grasses across their fields, creating biodiversity that improves soil structure and builds resilience without synthetic inputs. From planting to milling, they do it all themselves with a deeply collaborative ethos—Roberto knows real progress comes from shared innovation, fair pricing, and common respect for the earth.

Established in 2014, La Chumeca represents the fourth generation of the Ureña family's coffee legacy in Tarrazú, where Martín Ureña Quirós blends ancestral wisdom with innovative thinking. They cultivate coffee under diverse fruit trees, figs, bananas, and more, creating a resilient ecosystem while using anaerobic fermentation and natural processing to minimize water use and create unique flavor profiles. Nothing goes to waste here: cascara becomes compost to enrich the soil, and they've even crafted coffee beer, wine, and tea from the cherry husks. Their immersive coffee tours share this passion for regenerative agriculture, proving that deep respect for the land leads to both exceptional coffee and thriving farm ecosystems.

The Bonilla family represents five generations in coffee and four generations of independent farm ownership at Sol Naciente in the Dota Valley. Thirty years ago, they purchased what was cattle land on the Pacific slopes of the Talamanca Mountains and began its transformation, planting eucalyptus and building the foundation for today's thriving regenerative farm between 1,600 and 1,800 meters. In 2019 they built their own beneficio (micro-mill) and roastery to control every stage of production, returning all processing mucilage directly to the soil in a closed-loop system that nourishes the land. Specializing in black honey processing with Catuai and Caturra varietals, they're deepening their national presence through local roasting while showcasing what's possible when farming, soil science, and family tradition converge.

The Marín family has stewarded Finca La Bella for over 130 years, transforming it from cattle land into a vibrant, regenerative specialty coffee farm. Four decades ago, they made a bold transition away from synthetic inputs after recognizing the toll on their soil, crops, and health—adopting regenerative practices well before certification existed. Today they cultivate coffee under native shade trees, maintain vegetative cover, and recycle organic matter to build soil structure and fertility. Their commitment has been tested by challenges stemming from climate change like coffee rust outbreaks, yet they've remained dedicated to regeneration while seeing their productivity increase significantly this year.