Description
Importer Notes | 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, curious, and an excellent host.
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. After six to eight days drying on patios (depending on weather conditions), the wet-milled coffee is sent to the dry mill immediately. Pulping is performed no later than 6 hours after harvest. Fermentation takes place in concrete tanks, agitating consistently and draining the water no longer than two hours for uniformity. Total fermentation time is 24 to 36 hours depending on weather. Coffees are then washed, separated for quality, and dried on cement patios. Each class is dried separately to avoid mixing. The thickness of each layer of coffee ranges from 3 to 5cm.
