MEET THE PRODUCER | Wilmar Castillo's coffee story began when he was just six years old, accompanying his father and his three older brothers while they worked on various coffee farms throughout the Huehuetenango region of Guatemala. The years that followed were filled with a lot of hard work, but what Wilmar remembers most vividly from that time is his father's passion for coffee, and his own budding desire to propel that legacy forward. About 14 years ago, Wilmar convinced his family to move to a valley called Hoja Blanca, where he now manages a gorgeous farm whose name, Vista Al Bosque, means "overlooking the forest." With two of his brothers' farms now on either side of his, Wilmar is continuing to write new pages in the Castillo coffee story - and we can't wait to share his Gesha chapter with you. TRUST THE PROCESS | After being de-pulped, the coffee cherries undergo 36 hours of fermentation before being rinsed. They are sun-dried on African-style raised beds for 10-12 days, until optimal moisture content is achieved. TAKE A SIP | You know we love a good Gesha, but not all Geshas really blow us away. I mean really, really blow us away. This coffee did just that. It takes those quintessential Gesha characteristics: florality, citrus, and stone fruit, pitches them directly over the plate... and knocks them out of the park. Florality, like magnolias, can be perceived as soon as you bring the cup to your face and inhale. Citrus, like cara cara oranges, lends a crisp, clean acidity to the cup. And stone fruit, like rainier cherries, keeps things fruity, juicy, and delicious. It all gets rounded out with a note like oolong tea, making the whole drinking experience an elevated - and delightful - one.