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Very seldom do we see coffees this special but boy, what a price tag to follow. All in all, there are worse ways to spend your money than on a super unique crazy high rated pound of coffee. Here at Burman Coffee, we are always looking for a deal, even on coffees this special. Although this is not a competition winning lot, it is still considered some of the best of the best, awesome large screen top lot. Geisha is an Ethiopian strain of coffee, brought to Central America over the last 15-20 years. A unique tasting, very hard to grow strain. Although it adopts some attributes from the country it is grown, a good example will always have overly sweet floral versus a darker tea like spice note, along with more jasmine like aromatics.

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. 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 three bag nano-lot, only 450 pounds exist, hand crafted by the Villatoro brothers. This lot contains only the best ripest beans from Punta Del Cerro, processed/screened meticulously. Many consider the family the best boutique coffee processors in all of Guatemala.

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: This Guatemala Geisha presents a bright, sizzling cup where lemon and lemongrass lead the profile, layered over a sweet foundation of chocolate and caramel. It’s highly aromatic, with a clean tea-like finish that carries a delicate, lingering rose-like floral impression. The acidity is lively and sparkling, reminiscent of green grape, yet it stays enjoyable thanks to a smooth, rounded sweetness that can evoke ripe apple. Underneath the citrus and florals, a soft tea-spice undertone adds complexity, and in lighter roasts a subtle nutty/peanut depth may appear in the background without overshadowing the Geisha’s clarity.

Roasting Notes: This is a beautiful, even-roasting coffee with medium chaff that generally shouldn’t cause issues, but it does require attention because the bean surface can darken quickly, making roast color an imperfect guide. First crack is typically loud with good expansion, and it’s important to manage development carefully so it doesn’t move past your desired level too fast. As a high-acidity coffee, the faster you roast, the more that brightness will be accentuated; however, a longer, steadier setup early on can help refine the cup and improve top-end clarity. For light roast points, it’s wise to wait until first crack has fully subsided before dropping. Given its natural brightness, pushing to a City+ borderline medium is often a great choice for most drinkers, adding a bit more chocolate, gentle spice, and body while taking the edge off the acidity and keeping the cup vibrant. We don’t recommend a dark roast, as it will mute the Geisha aromatics and sacrifice too much acidity and clarity.

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 had the privilege to be born in the coffee environment; as a child he devoted himself to his elementary, secondary and diversified studies. 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.