Description
Finca Villaure is a famous Guatemalan coffee farm and for good reason. Very high elevation with award winning strains and processing. Owned and operated by multiple generations of the Villatoro family. Who also happen to be good friends with our buddies at Finca Vista Hermosa.
This is a one bag nano-lot, only 152 pounds, was created by Rodin Villatoro. Containing only the best ripest beans from Finca Villaure, processed by Rodin himself. Of whom we would consider one of the best boutique coffee processors in all of Guatemala. Cool stuff and a tasty cup for you natural fans.
Mr. Aurelio Villatoro, Rodin’s father, had the privilege to be born in the coffee environment; as a child he devoted himself to his elementary, secondary and diversified studies. At the end he returned to “Finca La Esperanza”, owned by his father, to practice his profession as an Automotive Mechanic but with the hope of giving continuity to the coffee production and that was how in 1986 he founded his own farm “Villaure”, name that carries his surname and first name.
He started with a very small productive area but with enthusiasm, dedication and hard work, he came to increase its productivity. From 2002 to 2021, it has received several national and international awards for the excellent quality of its coffee. Currently, Mr. Villatoro feels very satisfied because his children Jenner Villatoro and Rodin Villatoro are giving continuity to the efforts that for years they have been making in the Guatemalan coffee industry, being the third generation in coffee.
This farm has the privilege of being located on the slopes of one of the three mountains that surround it, which causes a very special micro climate suitable for coffee plantations. Due to the topography of the land and its position, it receives abundant heat in the morning and in the afternoon the sun arrives with less intensity. This makes it different and unique in the quality of coffee.
Connect directly with the farm! Check out their Instagram: https://www.instagram.com/finca_villaure_laesperanza/
Tasting Notes: Best served in the light to medium ballpark. A very clean, highly rated, delicate and complex cup. Being natural processed, these is a bit of red fruit upfront at most roast levels. Light roast will show a little hint of floral/citric like tones with the fruity aspect. Contrasted with little nutty/chocolaty undertone. Clean, sweet and complex but might be a little acidic for some. Medium roasts build a little body and mellow the fruity/floral aspect, smooth and very sweet edged. Darker roasts into second crack and still sweet and malty but lack a little depth and are more dominated by the roasty tones.
Roasting Notes: A beautiful screen of coffee, fairly even roasting (just a pinch of color variance) and good from light to dark, darkens up quickly so make sure to watch for the expansion in size to mark first crack. Ideally, hit 1st crack, and wait for it to subside just a bit before hitting cool for the light roast point, a little development past 1st crack will mellow the cup greatly, a slight sheen on the surface means most of the crisper tones of the cup will be gone. Good for some, bad for others. We recommend not waiting too long to drink this one, some of the fruitiness will fade after sitting for 6-7 days after roasting.
Terry Forsythe (verified owner) –
I discovered this bean at a local coffee roaster. It was so good that it sent my on this coffee roasting journey. The description indicates “Soft Fruit,” but the fruit notes really come out with a light medium roast and when served using a pour over (paper filter). Much darker of a roast and/or use of a French press, and some of the fruit notes are lost – still good, but I definitely prefer a light medium roast on this bean and pour over.