89.72
HISTORY
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 2019, 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.
LOCATION
Northwest of Guatemala, Hoja Blanca, Cuilco, Huehuetenango.
357 Kms. from the capital city of Guatemala.
338 Kms. of paved road and y 19 Kms of unpaved road.
COORDINATESS: North Latitude: 15°33’’50’
West Latitude: 92°1’’86’
CLIMATE AND ELEVATION
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 a height of 4529-5740 feet above sea level.
FARM SIZE
The farm has an extension of 31.39 hectares
HARVEST SEASON
It starts in the month of December and ends in the month of March.
TECHNICAL INFORMATION
To produce quality coffee, the farm performs different 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.
COFFEE FARMERS
Aurelio Villatoro and sons.
INTERESTING FACTS
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.
PROCESS
Harvest Picking:
When the harvest begins (December-March), a special control is used to cut the coffee, which consists of cutting the fruit at its optimum ripeness point, avoiding the mixture of green, dried and damaged fruits.
The fruits are placed in baskets and nylon bags under shade in the field to avoid exposure to the sun. The coffee is sent to the wet mill on the same day.
Depulping:
The depulping is done, no later than 6 hours after collection, using a traditional ecological pulper, 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 depulped 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.
Washing:
During this process, natural water is used for the classification of first and second grade coffee. A good wash guarantees the quality of the product if it is followed by a good drying.
Drying:
The drying is done under sun in cement patios, where each kind of coffee is dried separately. The thickness of each layer of coffee ranges from 3 to 5 cm.
Storage:
A special warehouse is used for first grade coffee and another one for second grade 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 away 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
- Cup of Excellence 2002
- Cup of Excellence 2013
- Cup of Excellence 2014
- 2015. First place in the “Competencia de Cafés Regionales Highland Huehue” organized by Anacafé.
- Cup of Excellence 2018
OTHER AWARDS:
- 2003: Huehuetenango´s Best Coffee Producer awarded by ILLY CAFÉ.
- 2004: Second Best Coffee Producer at the national level awarded by ILLY, CAFÉ.
- 2008: Recognition for Coffee Quality in the city of Bellingham, Washington USA, by ONYX COFFEE company.
FACEBOOK: Finca Villaure/La Esperanza
TWITTER: @fincavillaure
INSTAGRAM: @finca_villaure_laesperanza
EMAIL: [email protected]
PHONES:
(502) 5302-6613
(502) 4078-6886
(502) 5900-6100
| Rank | 5 |
|---|---|
| Farm Name | Villaure |
| Farmer/Rep. | Villatoro Castillo, Aurelio |
| Altitude | 4529-5740 feet |
| Country | Guatemala |
| Year | 2019 |
| City | Hoja Blanca |
| Region | Huehuetenango |
| Program | Guatemala 2019 |
| Aroma/Flavor | Red Apple, Honey and elderflower, brown sugar, cacao nib, rose tea, cinnamon |
| Acidity | Soft champagne like, malic, red apple, elegant, orange |
| Other | Transparent and silky, consistent, smooth and refined |
| Processing system | Washed |
| Variety | Caturra |
| Farm Size | 31.39 hectares |
| Auction Lot Size (lbs.) | 1392.87 |
| Auction Lot Size (kg) | 631.8 |
