People are our connection to origin and Fernando Díaz is one of those people in Guatemala who has the multigenerational wisdom, which brings the complexity of coffee to life. Fernando owns and manages Finca Amatillo, a 50-acre farm intercropped with towering shade trees in the Fraijanes growing region east of Guatemala City nestled between the Tecuamburro and Pacaya volcanoes. Fernando learned to calibrate the quality of coffee produced on the farm through fierce competition in the Guatemala Cup of Excellence. His team meticulously selects ripe cherries to depulp, ferment, wash and then gradually dry in a controlled environment designed to protect cup quality. Raised drying beds and sensor-controlled airflow permit a more uniform drying process. The same focus on sorting and quality control is executed through to the final export stage.