Far on the western side of Huehuetenango you will find a small road winding through the mountains, after passing numerous coffee farms along the way you will finally arrive at the gates of Finca La Esperanza. Situated within a high valley, the surrounding vertical land is spotted with La Esperanza’s award winning lots. The nearest town, Hoja Blanca, serves as the frontier of Cuilco in western Huehuetenango, as well as the home of La Esperanza’s producer, Aurelio Villatoro.
Born into the coffee trade, Aurelio was familiar with the coffee business from a young age but instead dedicated himself diligently to his studies. After finishing his schooling he decided to return to the farm and work alongside his father, which is where he again fell in love with coffee. Working at La Esperanza, Aurelio’s devotion and attention to detail enabled the farm to excel, and in 1986 he founded his own farm “Villaure”. Although it began with just a small plot, through dedication, hard work, and passion, he has steadily increased production and amassed more land. Over the years since, the family farms have garnered numerous national and international awards.
December to March is the harvest season at La Esperanza and involves close monitoring of picking so that only ripe coffee cherries are included while avoiding green, dry, or damaged fruit. The fruit is always pulped within 6 hours of harvest and from there it moves to wet tanks to ferment for 24-36 hours depending on weather. After undergoing the fermentation stage, coffees are fully washed of any remaining mucilage before being sorted for quality and defects. Finally, the coffee is dried in a thin layer on patios.
This is our second year offering Villatoros’s coffee and we are once again extremely pleased with its high-quality cup. The excellent representation of the Gesha variety is evident in its graceful floral aroma and elevated sweetness.