Arturo Villatoro and his son, Vielmann, cultivate their coffee on a lot that exists on two sides of a sheer ridgeline at 1525 to 1800 masl. Finca El Regalito sits on the west side of the village of Hoja Blanca in Huehuetenango, Guatemala.
After depulping, the coffee is fermented for 30 hours before drying for 8-10 days on concrete patios.
Mellow, dried berry up front with a soft, creamy body.
We’re tasting caramel corn, baked apple and prune.
Region - Huehuetenango
Varietals - Bourbon, Caturra
Process - Washed
