Variety: Bourbon, Caturra
Altitude: 1650 - 1750 meters
Harvest Period: December - March
Process: 2x Anaerobic fermentation, dried on raised beds

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 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. His hope was 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.

From the beginning of harvest each year, (December-March), picking is monitored very closely. Standards include selecting perfectly ripe cherries, avoiding green, dry and damaged fruit. Baskets and nylon sacks are placed under shade to avoid sun exposure.

This unique coffee from El Esperanza goes through a double anaerobic fermentation process. The first process they are sealed in Grain Pro bags for 40 hours with continuous monitoring of temperature and pH levels. Cherries are then depulped using minimal water, and then fermented again in Grain Pro bags for 40 hours.

After the second fermentation, the beans are spread out on raised beds in a greenhouse for 17 days. They are turned manually every two hours to ensure even drying and covered each night to prevent re-moistening. The drying process continues until the coffee reaches an optimal moisture content of 11-12%.

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