Wilmer’s approach is grounded in consistency and transparency—he processes each variety separately, aiming to highlight intrinsic cultivar differences rather than override them. This lot was processed using an anaerobic natural method. After harvesting, the coffee was mechanically cleaned and hand-sorted. It was then sealed in oxygen-restricted bags for three days before drying in thin layers over a month. This slightly less technical process has worked to perfection with this rare Papayo cultivar, producing a juicy, clean and fruit-forward varietal expression