Description
Punta Del Cerro is a very high altitude coffee field owned by the Villatoro family located on one of their top farms, Finca Esperanza. The Villatoros are one of the top coffee growing families in Guatemala and have won many awards. This field is where Rodin, one of the third generation members, grows his nano lot coffees. Very high elevation combined 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 (the Martinez family) at Finca Vista Hermosa, one of our first direct relationships.
This is a two bag nano-lot, only 300 pounds exist, personally created by Rodin Villatoro. Containing only the best ripest beans from Punta Del Cerro, processed/screened meticulously. Rodin is still up and coming in the industry, but many would consider him one of the best boutique coffee processors in all of Guatemala. An incredibly clean & fruity natural, well balanced and sweet.
Tasting Notes: A beautiful cup at the lighter roast points. Mild mannered comparatively to the Mosto processed lot, this bean is much more delicate, a bit lower acidity with a little more emphasis on the floral and stone fruit notes. Being a high rated bean, it is very clean (good) tasting at light roasts, which we thought presented it best. There is a little darker toned contrast at light roasts, hints of a chocolaty factor comingle with the fruitiness. Incredibly smooth and well defined cup at lighter than normal roast levels is what puts these beans into a category of its own.
Roasting Notes: Beautiful beans and preparation, this is no ferment bomb. A bit higher chaff being natural processed, and slightly uneven roasting compared to a washed processed. Surface color darkens a bit quickly but the expansion in size and chaff coming off will be a great sign of first crack. To see these beans shine, you have to keep them at pretty light roasts levels, about 90-95% through first crack you want to keep a close eye and think about cooling. Slightly uneven roasting, generally not an issue for most, good advice, you do not want to wait for the possible last “1st” crack out of the batch before hitting cool. Still wonderful tasting just through first crack but as one approached a medium roast, the cup will get much more plain tasting.
Rodin graduated as an Agronomical Engineer in 2017 with his thesis on Hydroponics. He is one of the five third generation Villatoros’ being groomed to oversee the family’s network of small farms. Rodin is confident and curious, implementing his father’s high standards on the farm with a grace that shows his potential. Having overseen much of the Gesha planting around the farm, he and his brother Jenner manage the naturals and an-aerobics. You’d probably find Rodin in the family cupping lab, or monitoring cherry on the new raised African drying beds. Rodin’s small lot is next to his COE award-winning uncle Pedro’s lots, and is called Las Cuevitas for the rock outcroppings and small caves punctuating the steep mountainside.
Each year the younger generation of the Villatoro family takes on more ownership of the family lots, planting new varieties, driving education and experimental processing, and cupping in the family lab.
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/
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