**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 15 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 are thrilled to recount his Gesha chapter with you once again. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are de-pulped before undergoing 36 hours of aerobic fermentation. Then, they are rinsed clean and spread out to sun-dry on African-style raised beds for 10-12 days, until optimal moisture content is achieved. TAKE A SIP | A quick perusing of our menu ought to confirm our undeniable love for the Gesha variety, and a single sip of Wilmar's coffee reminds us why we fell in love in the first place. 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 white flowers, 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 plum, keeps the whole experience fruity, juicy, and delicious. It all gets rounded out with a long finish like black tea. ___________________________________________________________________________ Origin | Hoja Bianca, Huehuetenango, Guatemala Producer | Wilmar Castillo Farm | Vista Al Bosque Process | Washed Variety | Gesha Elevation | 1900 masl

**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 15 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 are thrilled to recount his Gesha chapter with you once again. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are de-pulped before undergoing 36 hours of aerobic fermentation. Then, they are rinsed clean and spread out to sun-dry on African-style raised beds for 10-12 days, until optimal moisture content is achieved. TAKE A SIP | A quick perusing of our menu ought to confirm our undeniable love for the Gesha variety, and a single sip of Wilmar's coffee reminds us why we fell in love in the first place. 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 white flowers, 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 plum, keeps the whole experience fruity, juicy, and delicious. It all gets rounded out with a long finish like black tea. ___________________________________________________________________________ Origin | Hoja Bianca, Huehuetenango, Guatemala Producer | Wilmar Castillo Farm | Vista Al Bosque Process | Washed Variety | Gesha Elevation | 1900 masl