427 Guatemala Villaure Las Lomas

Located in northwestern Guatemala near the Mexican border, Huehuetenango is one of the country’s most renowned coffee-growing regions. Villaure Farm is situated in the Ojo Blanca area, a region within Huehuetenango that has recently gained recognition for producing outstanding specialty coffee.

Farm owner Aurelio Villatoro carefully oversees the harvest during the picking season. Every day, only cherries at their optimal ripeness are selected. The freshly harvested cherries are then processed in small batches using a small pulper, with the fruit meticulously removed and the coffee prepared as parchment. Although this method requires significant effort, processing small lots at the ideal timing contributes greatly to the coffee’s remarkable sweetness and fruit character.

Another unique aspect of Villaure Farm’s processing is the use of a technique called Remojo. After washing, the parchment coffee is soaked in a water tank for 24 hours before drying. This step helps equalize moisture throughout the beans and contributes to a rounder, more balanced cup profile.

While Remojo is more commonly associated with coffee processing in East Africa, Aurelio introduced the technique to Villaure Farm and has made it part of the farm’s distinctive approach.

Villaure Farm has received numerous awards in coffee competitions over the years, including recognition in the 2020 Guatemala Cup of Excellence. By taking advantage of its small scale and maintaining careful attention to both cultivation and processing, the farm continues to produce coffees that earn international acclaim.

For this coffee, we chose a medium roast profile.

During sample roasting, we found notes of rich brown sugar sweetness accompanied by citrus and apple-like fruitiness. By roasting slightly deeper, we aimed to create a coffee that is sweet, comforting, and approachable, with a pleasant roasted character and broad appeal.

After measuring moisture content and bean density, we developed the roast profile based on our sample roasts. Heat was applied steadily from the beginning, and because first crack arrived slightly earlier than expected and bean temperature rose more quickly afterward, extra care was taken during the final stage of roasting. Ultimately, we finished the roast a few degrees earlier than our original target, guided by the aroma and the way the coffee was developing.

When our staff cupped the coffee, we were delighted to hear comments such as:

“I really like this Guatemala.”
“It tastes like apple.”
“I’ve been waiting for a medium roast like this!”

Feedback from our team is always valuable, and their honest impressions encouraged us that we had achieved the profile we were aiming for.

In the cup, you’ll find a pleasant almond-like nuttiness, rich brown sugar sweetness, and gentle notes of citrus and apple. As the coffee cools, the sweetness becomes even more pronounced and the fruit character gradually shines through.

The result is a mild, approachable medium roast that can be enjoyed by a wide range of coffee drinkers.

Its smooth and balanced profile makes it an excellent choice for your morning coffee. It also pairs beautifully with milk, making it a great option for café au lait, lattes, or other milk-based drinks.

We hope you’ll enjoy this friendly and approachable Guatemala coffee.