Bailies have been buying Gesha coffee from El Limonar since Rogelio Aguirre Jr’ first planted the varietal as an experiment several years ago. While it’s not a widely grown varietal in Guatemala, these special plants have thrived thanks to Huehuetenango’s high altitudes and Rogelio’s care and attention.

Rogelio grew up around coffee on the farm, which he inherited from his father. The farm is situated in the Sierra Madre near the Mexican border and focuses on sustainable cultivation, producing shade grown coffee intercropped with macadamia and citrus trees - ideal conditions for growing this prized varietal.

There's nothing too fancy at play here, just traditional washed processing that allows you to get a really clean idea of both the varietal and terroir - think sweet and juicy melon and nectarine flavour and a very smooth vanilla finish. After harvest, the coffee cherry from this microlot is brought down the mountain to El Limonar’s wet-mill where it is depulped, fermented for 12 hours and washed with water from the on-site spring.