GUATEMALA
green apples ∙ ripe tangerines ∙ lively acidity
This washed coffee showing the distinctive fruity characteristics of coffees grown in the region of Huehuetenango comes from the family run farm of Eledoro Villatoro named Finca La Esperanza located at the height of 1600 meters. It’s a single variety coffee consisting of Bourbon Arabica variety only.
or over 150 years, Guatemala has been producing coffees of excellent quality. There are over sixty five thousand coffee growers in Guatemala, 95% of them are small farmers. Guatemala’s distinct micro-climates and high quality processing methods make the country’s coffee unique. All of Guatemala’s coffee is hand picked and as there is plenty of water available, it is wet-processed. The various microclimates and the altitude diversity result in unique cup characteristics in every coffee region. Guatemala has 8 coffee producing regions, each with its typical cup profile. These regions are Acatenango Valley, Antigua, Atitlán, Cobán, Fraijanes, Huehuetenango, New Oriente and San Marcos. The coffee you are holding comes from the region of Huehuetenango. Thanks to the dry and hot winds coming from Mexico’s mountains, this region is well protected against frost. Huehuetenango coffees typically exhibit a fruitier profile than other regions in Guatemala. This may be due to the common practice of stacking coffee higher on the patios than normal. Even though this may not be considered ideal in terms of efficient drying, the resulting cup is distinctly “Huehue”
Mr. Eledoro Villatoro had to work for many years buying and selling his coffee, transporting the produce on mules sometimes for distances up to 60 kilometres. By 1956 he finally accumulated enough capital to buy the 35 hectare ‘Finca La Esperanza’ near the town Hoja Blanca. As there was no adequate infrastructure in the area at that time, it was difficult to access the region of Huehuetenango. However, his love and passion for coffee and his hopes for a better life motivated him to keep up the hard work. Soon he was able to transport his coffee to the mill in Palin, a city 250 kilometres away, in one of the first trucks available during that time in this remote region. Mr. Villatoro, an honest, dedicated and hard-working man has been a great example for his children, grandchildren and the rest of his family. Finca La Esperanza finished in the 7th place of the 2015 Cup of Excellence competition.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by the 49th Parallel
Valle Verde
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