MEET THE PRODUCER | Rubén Vega grew up among coffee trees, and he inherited the 3-hectare farm on which his Gesha trees now grow over 12 years ago. Steeped in family legacy and tradition, Vega was prompted to maintain the land, but he decided to replant it with Gesha saplings. Today, all 4500 coffee trees on his farm are of the Gesha variety, and we have the privilege of sharing one of his exquisite lots with you today. TRUST THE PROCESS | Using a unique adaptation of anaerobic fermentation known as Dynamic Cherry, Rubén places the lot in large blue tanks with air traps, where it is left to ferment in cherry for 72-96 hours. These air traps allow the release of gases accumulated during fermentation, which promotes the growth of yeast and lactic acid bacteria. The resultant flavor profile should be silky in texture, full of big red fruits, and have a nice, malic acidity. TAKE A SIP | When hot, this coffee is floral at both the front and the back, giving us loads of lavender at the start and transitioning to a more general florality later. The nose is reminiscent of new world wine, and some of that jammy-ness can be tasted in red fruit notes like cooked tart cherry, as well as fresh and cooked raspberry. Here, the body and sweetness of the coffee reminds us of dark chocolate, with a boozy pineapple acidity that made us think of tepache. As the coffee approaches a pleasantly warm temperature, the acidity begins to ramp up as the flavor profile in general becomes more fresh in nature: fresh citrus, blood orange, and mango abound, and tart cherry persists as a tart cherry jam. The dark chocolate lingers here, and the texture becomes silkier. When cool, acidity peaks and becomes more tartaric in nature. Florality returns as bergamot, and purple fruits emerge for the first time, like fresh plum. Tropical flavors persist (this time like lychee), and the coffee is somehow even fresher here. It's quite a journey from hot to cold, and it's also an impressive testament to Rubén's new spin on the Vega family legacy.