85.44

Overview:

Mr. Aurelio Villatoro had the chance to be born in the coffee environment. As a child he dedicated time to his studies through kinder garden up to high school. When he finished school he became a Mechanic and returned to Finca La Esperanza owned by his father. He had the hope to continue working and helping his dad in the coffee farm and that was how in 1986 he founded his own farm "Villaure" a name carries his last name and first name. This farm began its work in coffee with a very small area but with the enthusiasm, dedication and work was increasing its productivity. From the year 2002 to date, has received numerous awards nationally and internationally for the quality of coffee.

Process

Collection of fruit:

In opening the harvest (December-March), special monitoring is used to cut the coffee, which involves cutting the fruit in its ripest, avoiding the mixture of green fruits, dry and damaged.

The fruits are placed in baskets and nylon sacks, under shade in the field to avoid sun exposure. The coffee wet mill is sent the same day, not leaving the next day.

Pulping:

Pulping is performed later than 6 hours after harvest. For the same we use a traditional grocer which is given its proper maintenance, calibration and to avoid broken kernels.

Fermentation:

It takes place in the concrete piles which fill the day with coffee pulping, draining the water no longer than 2 hours for fermentation to be uniform. The fermentation time is from 24 to 36 hours.

Washing:

It uses natural water birth and in this process is a classification of coffee first and second classification. A good wash guarantees product quality, as long as you continue with good drying.

Drying:

Drying is natural sun cement patios, where each class separately dried coffee avoiding mixing with other coffees. The thickness of each layer of coffee ranges from 3 to 5cm.

Storage:

We use a particular cellar to store the first classification of coffee and another one to store the second classification; do not mix batches that are not dry completely and evenly with those that are. To prevent moisture from coffee bags items are placed on wooden planks and removed from the wall, this keeps the quality of the bean.

Geographic characteristics:

Location: Huehuetenango, Cuilco

Area: 31.36 ha

Altitude range: 4800 - 5200 feet

Type of soil and predominant element: Loamy-Clay

Shade trees: Inga, Gravilea

Climatic characteristics:

Average temperature: 22°C

Annual rainfall: 1800mm

Relative humidity: 70%

Coffee production characteristics:

Harvest season: December to March

Drying process: Sun

Mill: Wet

Annual production:  7773.33 (69-Kg bags)

Certifications:

The Exceptional Cup / Starbucks / Utz Kapeh