Concepcion Villatoro Matías, owner and manager of Finca Los Dos Socios, first purchased his farm in 1990. Currently, he cultivates Caturra, Pache and Pacamara varieties on his expansive 150 acres. The varietal that comes to us is Caturra, a naturally occurring dwarf mutation of Bourbon that has been cultivated since 1937.
This coffee is grown at 1700 MASL. Due to differences in terroir and terrain in this region of Western Guatemala, the washed process varies greatly. Ripe coffees are picked and depulped either the same or following day, then fermented between 12-48 hours, depending on the climate. Afterwards, the coffee is washed clean of mucilage and dried on patios and raised beds to dry.
Mellow, dried citrus up front with a round, medium body.
We’re tasting toffee, pecan, dried cherry and star anise.
Region - Huehuetenango
Varietals - Caturra
Process - Washed
