Coffee Description
In the northeast of Guatemala, a mile and more above mountain valleys, farmers coax coffee from their sandy-clay soil, relying on the area’s ideal humidity and winds both warm and cold to infuse it with the flavor for which Huehuetenango is famous. Finca La Esperanza hugs the slope of one such microclimate, ringed about by mountains, mists, and virgin forest. Small wonder that coffee from this farm has garnered the Cup of Excellence award time and again, this year claiming 5th place with a score of 88.60.
Notes of sweet peach and cocoa join dark cherry for a structured cup and a creamy, buttery texture. Initial flavors range from vanilla cake batter and brown sugar to bittersweet chocolate chips with a nip of cinnamon. Juicy fruits surface as the cup cools: apple, cherry, and peach with a clementine acidity and clean finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Bourbon
Process
Washed
Elevation
1750 masl
Region
Huehuetenango
About Heleodoro Villatoro of Guatemala
Finca La Esperanza—“Farm of Hope”—was purchased in 1956 by Heleodoro Villatoro with money he earned by buying and transporting coffee, walking 60 km (37 mi) to do so year after year. Even once he had the farm, there were no paths to Huehuetenango. But he loved coffee and he wanted to provide for his family, so he continued to walk his coffee to the processing mill until he was able to buy a truck and turn the several-day trip into several hours. Through the years his labors of love continued, and though he has passed La Esperanza on to his son Aurelio, his example is a heritage that his children and grandchildren carry on with pride.
Aurelio has certainly continued the family tradition of excellence. His attention to the details—everything from picking the cherries in special baskets to avoid spoilage to de-pulping the beans within six hours of picking—help make his coffee truly special. Aurelio has this to say about coffee:
"An exceptional drink. I enjoy it with my family and my desire and effort is that many people from around the world also enjoy it. We produce with work and love."
Huehuetenango, Guatemala
Bold Bean Coffee
Bold Bean Coffee has been making history ever since Jay Burnett launched the roasting company in 2007 in Jacksonville, Florida: from opening their first retail shop in 2011, expanding to three cafes and a roastery, to winning best coffee shop in Jacksonville for several years running.
These days Jay’s son, Zack Burnett (an avid surfer who calls the beach his “third place”), drives the vision of Bold Bean, buying their green coffee (including an increasing number of direct trade relationships) and overseeing daily operations.
All of our coffees are roasted by Zack or Bold Bean roastery assistant, Sarah Posey, on our 35 kilo Loring Kestrel (affectionately named Lorenzo). Our goal with any coffee is to highlight origin characteristics while enhancing each coffees' natural sweetness. We always push ourselves to roast better and better coffee while maintaining precise consistency.
For Zack, coffee is a tool for promoting the wellbeing of others:
“I enjoy every day that we can positively affect people’s lives through the product we make and the interactions we have. These effects can stretch through the entire chain of coffee from producer to consumer. Not many jobs provide people with this opportunity, so for me, that’s pretty special.”
