Finca La Esperanza | Aurelio Villatoro's Pick Washed Caturra from Guatemala
Recommended Roast Level
City Plus (Medium)
Our Guatemalan Gold Label has been a flagship coffee at Sagebrush for many years now and we were thrilled to receive the newest crop from the Punta Del Cerro lot of the La Esperanza farm. This Guatemalan Gold Label coffee is special in particular because it comes from a farm we know and love and was specifically picked as a favorite by a producer we respect. The program is called "Producer's Pick" and it allows the producers to cup their own lots, rate them, and then decide which coffees they want to offer to roasters. We love this concept because it puts the power back into the producer's hands and adds an extra layer of validity and trust to the beans we then choose to offer at our shop. This bean was the third pick specifically chosen by Aurelio Villatoro, the producer of this coffee (hence the name of our bean).
We have worked with Aurelio and his farm for many years, so we did not hesitate to try one of his hand-picked coffees - and to no surprise, it was a hit! It is both creamy and smooth, everything we desire for our classic Guatemala Gold Label. The caramel, vanilla, and chocolate flavors combine beautifully. As it cools, the sweet, malty flavors of milk chocolate hit the palate. There is an expected nuttiness to it and the caramel richness is just too good!
Finca La Esperanza Coffee Production
The long and winding road that leads to Aurelio Villatoro’s door is surrounded by coffee farms, but the wait is worth it! His home village, Hoja Blanca, is the frontier of Cuilco in western Huehuetenango, (Mexico visible barely a kilometer away.) The vertical land in this high valley is dotted with award winning lots from the family. Aurelio’s indomitable energy is as infectious as his smile. A mechanic by training, he took to the family business of coffee and has excelled through hard work and attention to detail. He is kind and curious, and an excellent host.
Aurelio Villatoro was born into coffee. As a child, he dedicated himself diligently to his studies, and when he finished school he became a mechanic and returned to Finca La Esperanza, his father's farm. He hoped to continue the work of farming with his father, and in 1986 he founded his own farm called "Villaure" a combination of his first and last names. At first, his plot of coffee was very small, but with enthusiasm, and dedication, he increased productivity and slowly bought more lots. From the year 2002 to date, the family has received numerous awards nationally and internationally.
|Recommended Roast Level:||City Plus (Medium)|
|Processing:||Washed (Wet Process)|
|Flavor Notes:||Chocolate, Caramel, Cream|
|Recommended Brew Methods:||Cold Brew, Espresso, French Press|
|Certification:||Producer's Pick #3|
|Farm:||Finca La Esperanza|