This is our first year working with Pascual and Lorena Jimenez, whose 20-hectare Finca Familia Jimenez sits 1,600–1,800 metres above sea level in Buena Vista, Huehuetenango. Warm winds sweeping in from Mexico meet cool mountain nights, slowing ripening and concentrating sweetness. Hand-selected Bourbon cherries are depulped, dry-fermented for 40 hours, density-graded and dried carefully over 8–10 days. The result is a smooth, balanced cup that opens with orange and apricot-jam notes, carries juicy grape acidity and finishes on soft pecan.