Low Stock Blowout – Only 9 pound left!
Finca Villaure is a famous Guatemalan coffee farm and for good reason. Very high elevation with award winning strains and processing.
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. 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.
Check out their instagram: https://www.instagram.com/finca_villaure_laesperanza/
Tasting Notes: Best served light to medium roasted, but tasty from light to dark. A bit more plain tasting at the darker roasts but doubt any will complain about the taste! Lighter roasts have a hint of acidity and wonderful soft fruit tones, not like a natural processed, much more delicate and not ferment/boozy, sits on top of the more traditional Huehue malty factor nicely. One can see its Pacamara roots come through with a fuller body, sweet edge and more “rustic” malty tone. Not earthy like some Pacamara but greater depth to the malty factor. A wonderful combo of tones in this cup. Medium roasts build a little body and mellow the fruitier aspect, darker roasts into second crack and still sweet and malty but lack a little depth.
Roasting Notes: Real big bean but easy to roast, even roasting 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, get a shade darker, than hit cool.