Guatemala Villaure Coffee Manor Flavor describes the taste characteristics of Guatemalan coffee beans

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Villaure

History.

Mr. Aurelio Villatoro was lucky enough to be born in a coffee environment; as a child, he devoted himself to his primary, secondary and diversified studies. Finally he returned to "Finca La Esperanza", belonging to his father, practiced his career as a car mechanic, but wanted to give coffee production and continuity, and it was in 1986 that he founded his own farm "Villaure" by the name, his last name and his first name.

He started from a small field of production, but with enthusiasm, dedication and hard work, he improved the productivity of the company. From 2002 to 2019, it won many national and international awards for the excellent quality of its coffee.

At present, Mr. Villatoro is very satisfied because his children Jenner Villatoro and Rodin Villatoro have been working in the Guatemalan coffee industry for many years. They are the third generation of the coffee industry.

Climate and altitude

The special microclimate is formed by the combined action of cold and warm wind, precipitation (1800 mm / year) and humidity. The average temperature is 18-22 °C and the altitude is 4529-5740 feet.

Farm scale

The farm has expanded by 31.39 hectares.

A harvest season

It begins in December and ends in March.

Technical information

In order to produce high-quality coffee, the farm performs different tasks, such as training, selective twig pruning, shading, artificial weeding, integrated pest management, soil conservation, shade tree planting and organic matter application, and chemical fertilization based on soil analysis. Specific controls are imposed on each of the mentioned activities.

Coffee farmer

Aurelio and his sons.

Interesting facts.

The farm is fortunate to be located on the hillside of one of the three mountains that surround it, which leads to a very special microclimate suitable for coffee plantations. Because of the terrain and its location, it receives a lot of heat in the morning, while the sun arrives at a lower intensity in the afternoon. This makes it different in terms of coffee quality.

Process

The choice of harvest:

When the harvest begins (December-March), a special control is used to cut coffee, including cutting fruit at the best ripening point, avoiding a mixture of green, dry and damaged fruit.

The fruit is placed in baskets and nylon bags are placed in the shade of trees to avoid exposure to the sun. The coffee was delivered to the wet mill the same day.

Depulping:

Hair removal is carried out no later than 6 hours after collection, using a traditional ecological pulper for maintenance and proper classification to avoid defective particles.

Fermentation:

It is carried out in a concrete pile. On the same day, the depilated coffee is poured into the pile, allowing the water to flow out in no more than 2 hours to ferment evenly. The fermentation time ranges from 24 hours to 36 hours.

Cleaning:

In this process, natural water is used to classify primary and secondary coffee. A good cleaning ensures the quality of the product if it is followed by a good drying.

Dry:

Drying is done on a concrete terrace in the sun, and each kind of coffee is dried separately. Each layer of coffee is between 3 and 5 centimeters thick.

Storage:

There is a special warehouse for first-grade coffee and another for second-grade coffee. the incomplete and dry coffee will not be mixed with the whole coffee. To avoid the humidity of coffee batches, the bag is placed on the board, away from the wall, to maintain the quality of the grain.

Variety

Pakamara, Bourbon and Keturah.

Authentication

Starbucks

Woods Kapeh

Nestle

Tropical rain forest

Participate in

Merit Award 2002

2013 Excellence Cup

Excellent Cup 2014

2015. Won the first place in the "Cafe Regional capacity Plateau Hall" organized by Anacafe.

2018 Excellence Cup

Other awards:

2003: the best coffee producer in Huehuetenango by ILLY CAFE.

2004: ILLY awarded the second place for coffee in the country.

2008: ONYX Coffee Company's recognition of coffee quality in Bellingham, Washington, USA.

Fifth place in Guatemala COE in 2019

Name of the farm: Villaure

Farmers / representatives: Villatoro Castillo, Aurelio

Score: 89.72

Height: 4529-5740 ft

City: 霍加 Blanca

Region: Huehuetenango

Flavor aroma: red apple, honey and elderflower, brown sugar, cocoa, rose tea, cinnamon

Acidity: soft, like champagne, apple, red apple, elegant, orange

Others: transparent and smooth, good consistency, smooth and delicate

Treatment system: washing treatment

Variety: Caturra

END