This single-origin coffee is from the Familia Villatoro in the Huehuetenango region of western Guatemala. The farm, located in the village of Hoja Blanca in Cuilco, sits at 1750-1850 meters above sea level. The coffee is a blend of Bourbon and Caturra varieties, processed using the washed method. Aurelio Villatoro, the producer, comes from a coffee-growing family and founded his own farm "Villaure" in 1986. The family has received numerous awards nationally and internationally since 2002. The harvest runs from December to March, with careful selection of perfectly ripe cherries. Fermentation takes 24-36 hours in concrete tanks, followed by washing and drying on cement patios in 3-5cm layers. This light roast offers tasting notes of plum wine, meringue, and toffee.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
