Luis Emilio has produced coffee on finca El Suyatal since its purchase in 1997. It is a small coffee farm near his neighbouring Buenos Aires farm, but it produces some extraordinary caturra variety coffee beans. In 2006, Luis and El Suyatal placed in the top 25 winning entries for the Nicaragua Cup of Excellence program with a natural processed caturra, and he continues to produce both natural and washed caturra at El Suyatal that is of high-quality and considered craftmanship.

While the caturra variety is not as resistant to disease as some other varieties that Luis uses, it produces some extraordinary and popular flavour characteristics. His caturra lots are picked based on their Brix level and dried in 73% shade to control even drying for clarity of flavour.