GUILLERMO TERCERO | Honduras | washed

Guillermo Tercero's farm, El Tesoro, extends over 7 hectares in a lush forest along the Montecillos mountain range. This is part of his Gesha, grown at 1750 MASL, harvested in April 2024. His Gesha is creamy and smooth, with notes of mandarin and vanilla, complemented by a balanced, herbal tea-like finish.

A visit to Guillermo's farm is a breathtaking experience. Nestled in a forest, his coffee trees thrive in a healthy, shade-providing agroforestry system. Guillermo uses environmentally friendly practices including soil conservation techniques, living barriers, balanced nutrition based on soil analysis, and manual weeding to avoid the use of chemicals. With his agronomic background, he previously provided soil analysis and agricultural advice to other coffee farmers. Now he applies this expertise in soil conservation and plant nutrition directly to his own farm. He grows a range of coffee varieties, many of which we will be launching this season.

The cherries are picked at peak ripeness and fermented in bags in a controlled environment for 36 hours before being de-powdered. The pits are then fermented in sealed bags for 40 hours. Once fermentation is complete, the pits are soaked in water for 2 hours to remove all mucilage and then dried on raised beds for 25-30 days. Drying is done in direct sunlight for the first 3 days and then covered with a black net for the remainder of the time to dry in indirect sunlight.

ilse was founded in 2019 with the goal of showcasing the best coffees in the world and opening people's eyes to what coffee can be. Quality coffee is what originally brought us to specialty coffee, but the people we've met along the way are what keeps us here and, more importantly, inspires and motivates us to grow.