Eli Espinoza boasts over 15 years of experience in the coffee industry, with a dedicated focus on specialty coffees for the past four years. Together with his wife and three children, he resides on the family farm, where they collaborate on most tasks, only seeking additional assistance during the harvest season. Notably, in 2020, Don Eli achieved 8th place in the esteemed Cup of Excellence competition with his natural coffee—a testament to his dedication and expertise.

The coffee growing areas of San Ignacio offer a distinct environment unlike the regions of Jaen and Chontali. Characterized by cooler and drier climates, these areas harbor a unique variety of coffee not commonly found elsewhere.This strain features light bronze buds, reminiscent of the bourbon variety, with unusually small and round beans. Elvis, who owns 2 hectares of land planted with caturra and this rare bourbon-like variety, cultivates his crops at an elevation of 1800 meters above sea level.

Eli and his family actively participate in the harvesting process, only resorting to additional help during peak periods. Employing a meticulous approach to coffee production, Eli ferments his beans for 36 to 48 hours, capitalizing on the cool climate, before meticulously drying them on tarpaulin mats under the sun for 10 to 15 days.