Diego Bermudez is the award-winning wizard of coffee production behind Finca El Paraiso. He crafted Gesha Letty by harvesting the coffee cherries at their optimum ripeness, resulting in a higher concentration of sugars in the mucilage. The cherries are then depulped and undergo a low-temperature, double anaerobic fermentation with tropical yeast, followed by a thermal shock wash. The coffee is dried in a dehumidifier to preserve its soft notes, prevent over-oxidation, and stop metabolic processes to prevent overfermentation. The result is an intensely sweet, clean, and expressive coffee with flavors of apricot, peach, sweet tea, and jasmine. Diego loved this coffee so much that he named it after his daughter, Letty.