Finca La Pampa has belonged to the Pérez family for nearly a century. Since 1945, however, the family began cultivating coffee. Since then, four generations have tended to the finca, located in the alley of Acatenango, Chimaltenango, Guatemala and sits between 1500 to 1700 meters above sea level.

Mario Pérez is currently running the farm’s operations and has begun to move away from traditional family varietals of Bourbon, Typica, Pache, Caturra and Catuai; choosing, instead, to work with Geishas and honey processed coffee. He entered in the Cup of Excellence in 2018, placing 20th with the Geisha varietal. They also placed 12th in 2009 and 23rd in 2010.