Description
Origin: Aurelio Villatoro Finca La Esperanza The long and winding road that leads to Aurelio Villatoro’s door is surrounded by coffee farms, but the wait is worth it! His home village, Hoja Blanca, is the frontier of Cuilco in western Huehuetenango, (Mexico visible barely a kilometer away.) The vertical land in this high valley is dotted with award winning lots from the family. Aurelio’s indomitable energy is as infectious as his smile. A mechanic by training, he took to the family business of coffee and has excelled through hard work and attention to detail. He is kind and curious, and an excellent host. Aurelio Villatoro was born into coffee. As a child he dedicated himself diligently to his studies, and when he finished school he became a mechanic and returned to Finca La Esperanza, his father’s farm. His hope was to continue the work of farming with his father, and in 1986 he founded his own farm called “Villaure” a combination of his first and last names. At first, his plot of coffee was very small, but with enthusiasm, and dedication, he increased productivity and slowly bought more lots. From the year 2002 to date, the family has received numerous awards nationally and internationally. From the beginning of harvest each year, (December-March), picking is monitored very closely. Standards include selecting perfectly ripe cherries, avoiding green, dry and damaged fruit. Baskets and nylon sacks are placed under shade to avoid sun exposure. After six to eight days drying on patios (depending on weather conditions) the wet milled coffee is sent to the dry mill immediately. Pulping is performed no later than 6 hours after harvest. Fermentation takes place in concrete tanks, agitating consistently and draining the water no longer than two hours for uniformity. Total fermentation time is 24 to 36 hours depending on weather. Coffees are then washed and then separated for quality and dried. Drying done on cement patios, and each class is dried separately to avoiding mixing. The thickness of each layer of coffee ranges from 3 to 5cm. The Villatoros are one of our closest and proudest relationships, and we’re honored to offer these coffees to you!
Tasting Notes: A beautiful cup from light to dark roasts. A very sweet cup with fruity highlights, good body and medium acidity. Being a high rated bean, it is very clean at lighter roasts, which we thought presented it best, but found darker roast points with its mix of stronger malty dark tones with a pinch of fruit in the aftertaste, quite tasty as well. Light roasts are delicate, sweet and clean. Will have a little citric crispness upfront, a bit of fruitiness and some lovely malty contrast. A fruit note for sure, but not overly fermented like many, a bean for every coffee fan.
Roasting Notes:
If your a natural processed fan, keep this on the lighter side. Although fruity, it is not a fruit bomb coffee, to see clear and defined fruit notes, light to medium roasts will be best. For traditional Guatemalan fans, medium to dark is the way to go, will show many traditional Guatemalan notes with above average sweetness and complexity. Beans are a little higher chaff but will roast pretty even.
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