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HISTORY
Mr. Aurelio Villatoro had the opportunity to be born in the coffee environment; As a child he devoted himself to his elementary, secondary and diversified studies. At the end they returned to "Finca La Esperanza", owned by his father practicing the profession of Automotive Mechanic but with the hope of giving continuity to the coffee process and that was how in 1986 he founded his own farm "Villaure", name which carries his surname and first name.
This farm started its work in coffee growing with a very small area but with enthusiasm, dedication and work it increased its productivity. From 2002 to 2018, it has received several national and international recognitions for the excellent quality of coffee.
Currently, Mr. Villatoro feels very satisfied because his children Jenner Villatoro and Rodin Villatoro; They are giving continuity to the effort made during many years in the Guatemalan coffee industry, being the third generation in coffee.
> Location
Northwest of Guatemala, Hoja Blanca, Cuilco, Huehuetenango. At 357 Kms. From the capital city of Guatemala, 338 Kms. Asphalt and 19 dirt roads.
COORDINATES: North Latitude: 15 ° 33''50 '
Latitude West: 92 ° 1''86 '

> Climate and height
Special microclimate due to the combination of warm and cold winds, precipitation (1800mm / year) and humidity. The average temperature is 18-22 ° C and it is at an altitude of 4529-5740 feet above sea level.
> Volume of the farm
The farm has an extension of 44.49mz.
> Harvest time
It starts in the month of December and ends in the month of March.
> Technical information
In order to cultivate quality coffee, the farm performs different cultural tasks, such as: Training, selective and rejuvenation pruning, shade control, manual weed control, integrated pest and disease management, soil conservation planting shade trees and applying organic matter, and chemical fertilization according to soil analysis. A specific control is carried out for each of the mentioned activities.

> Person in charge
Aurelio Villatoro and children.

> Unique data
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 terrain 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.

> Process
Fruit harvesting:
When the harvest begins (December-March), a special control is used to cut the coffee, which consists in cutting the fruit at its optimum ripeness point, avoiding the mixing of green, dried and damaged fruits.
The fruits are placed in baskets and nylon sacks, under shade in the field to avoid exposure to the sun. The coffee is sent to the wet profit on the same day, not leaving it for the next day.
Pulped:
The pulping is done, no later than 6 hours after collection. For the same, a traditional ecological pulpero is used, which is given its maintenance and appropriate grading to avoid grains with defects.
Fermentation:
It is carried out in concrete piles which are filled the same day with the pulped coffee, letting the water drain in a time not longer than 2 hours so that the fermentation is uniform. The fermentation time ranges from 24 to 36 hours.
Washed:
Natural water is used from birth and in this process a classification of first coffee and second coffee is made. A good washing guarantees the quality of the product, as long as it is continued with a good drying.
Drying:
The drying is done in the natural sun in cement patios, where each kind of coffee is dried separately avoiding mixing with other coffees. The thickness of each layer of coffee ranges from 3 to 5 cm.
Storage:
A cellar is used especially for first-class coffee and another for second-class coffee; lots that are not complete and uniformly dry are not mixed with those that are. To avoid the humidity of the coffee batches the bags are placed on wooden boards and removed from the wall, with this the quality of the grain is maintained.

VARIETIES
Pacamara, Bourbon and Caturra.
CERTIFICATIONS
> Starbucks
> Utz Kapeh
> Nespresso
> Rain Forest

PARTICIPATIONS IN CUP OF EXCELLENCE
• Cup of Excellence 2002
• Cup of Excellence 2013
• Cup of Excellence 2014
• Cup of Excellence 2018

OTHER RECOGNITIONS:
• In 2003, Best Departmental Producer of Huehuetenango by the Italian company, ILLY CAFÉ.
• In 2004, Second Best Coffee Producer at the national level by the company ILLY, CAFÉ.
• In 2008, Recognition for Coffee Quality in the city of Bellingham, Washington USA, by the ONYX COFFEE company.

FACEBOOK: Finca Villaure / La Esperanza
TWITTER: @fincavillaure
INSTAGRAM: @finca_villaure_laesperanza
EMAIL: [email protected]éfonos: (502) 5302-6613(502) 4078-6886(502) 5900-6100