High in the remote mountains of Huehuetenango, Guatemala, Concepción Villatoro Matías cultivates his coffee with the care and dedication that define the region’s finest farms. Growing Bourbon and Caturra at elevations nearing 1,900 meters, he benefits from cool mountain nights and warm sunny days that slow cherry maturation and concentrate natural sugars. Through careful hand-picking and traditional washed processing along with controlled fermentation, followed by patient sun drying, he preserves clarity, sweetness and structure in every lot. This coffee reflects both the strength of Huehuetenango’s high-altitude terroir and Villatoro Matías’ commitment to quality at origin.

Méthode de préparation

1 gramme de café fraîchement moulu pour 16-17g d'eau / Température de la suspension (café+eau) : 200 - 205 ̊F - 93 - 96 ̊C / Extraction : 20 - 21% / TDS 1,38-1,41%.