MEET THE PRODUCER | A coffee farmer by birth but mechanic by trade, Aurelio Villatoro returned to his hometown of Hoja Blanca after finishing school with the hope of continuing - and expanding - his father's life's work. In 1986, he purchased his own small plot of land and named it Villaure - an amalgamation of his first and last names. In the 30+ years since, Aurelio has diligently increased production and slowly bought up more lots, solidifying his family's coffee legacy in the renowned Huehuetenango region of Guatemala. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are carefully sorted and pulped within six hours of harvest. They are then placed in water-filled concrete tanks and allowed to ferment for 24-36 hours. Finally, the beans are thoroughly rinsed before being spread out to dry on cement patios, until optimal moisture content is achieved. TAKE A SIP | While Pacamara is sometimes criticized for tending toward the savory, and Guatemala is often snubbed from specialty coffee menus, this particular cup is a downright lovely example of what's possible for both. Clean, vibrant, and sweet, it's everything we look for in our green-label coffees. Stone fruit, like apricots, are present alongside a great acid structure similar to citrus zest. Dried fruit and subtle spices tip this coffee toward a Kenya-like profile, while caramel and milk chocolate notes keep the cup seeker friendly and sweet. ___________________________________________________________________________ Origin | Huehuetenango, Guatemala Producer | Aurelio Villatoro Farm | Campamento Alto Process | Washed Variety | Pacamara Elevation | 1750-1850 masl

MEET THE PRODUCER | A coffee farmer by birth but mechanic by trade, Aurelio Villatoro returned to his hometown of Hoja Blanca after finishing school with the hope of continuing - and expanding - his father's life's work. In 1986, he purchased his own small plot of land and named it Villaure - an amalgamation of his first and last names. In the 30+ years since, Aurelio has diligently increased production and slowly bought up more lots, solidifying his family's coffee legacy in the renowned Huehuetenango region of Guatemala. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are carefully sorted and pulped within six hours of harvest. They are then placed in water-filled concrete tanks and allowed to ferment for 24-36 hours. Finally, the beans are thoroughly rinsed before being spread out to dry on cement patios, until optimal moisture content is achieved. TAKE A SIP | While Pacamara is sometimes criticized for tending toward the savory, and Guatemala is often snubbed from specialty coffee menus, this particular cup is a downright lovely example of what's possible for both. Clean, vibrant, and sweet, it's everything we look for in our green-label coffees. Stone fruit, like apricots, are present alongside a great acid structure similar to citrus zest. Dried fruit and subtle spices tip this coffee toward a Kenya-like profile, while caramel and milk chocolate notes keep the cup seeker friendly and sweet. ___________________________________________________________________________ Origin | Huehuetenango, Guatemala Producer | Aurelio Villatoro Farm | Campamento Alto Process | Washed Variety | Pacamara Elevation | 1750-1850 masl