Familia Villatoro brews very well at City+ and Full City finding balance between raw sugar/sharp bittering cocoa flavors. Berry accents come up as it cools, and dense body/mouthfeel make for long finish. City+ to Vienna. Good for espresso.
This coffee is made up of several small lots of coffee from the Villatoro family, a group we buy coffee from in the Huehuetenango highlands. A good portion of this lot came from Aler, whose coffee we recently sold on it's own as "Pe±a Blanca -Se±or Aler". He has two farms in Pe±a Blanca, La Libertad, both sitting around 1700 meters, and working their way up toward 1850 meters above sea level. This coffee comes to us through a joint-effort of a local micro-mill owner who is able to process and separate the micro-lots we approve, and a highly sophisticated dry-mill who handle the finishing touches and export the coffees for us. It's also part of our "Proyecto Xinabajul" small holder project in the region, which you can read more about HERE.
The dry fragrance of this lot from Familia Villatoro has a resinous sweetness at City+ and Full City, blackstrap molasses and palm sugar accents, along with sweet to bitter cocoa smells. Fruit and sugar tones come up in the steam off the wetted grounds, a bolstered sweetness that culminates in elements of pecan pie, fruit jams, and roasted cacao nibs. The cup of City+ roasts shows developed sugar sweetness paired with a bittersweet flavor of high % cacao bar. Body is incredibly dense, a characteristic easily built on with more roast development. I found this coffee to have a sturdy core of sweet and bittering tones at Full City roast, which will lend itself to milk drinks. A wonderful berry accent comes out in the cooling cup, accenting the dark chocolate notes, developing a flavor aspect of dark chocolate and berry truffle. I brewed a small amount of this darker roast in an Aeropress and was rewarded with a crowd-pleasing cup, balance of unrefined sugar and sharp bittering cocoa flavors. And as espresso, this one's a home run. Our Full City roast excelled: silky dark chocolate, a piney accent note, and blueberry-like brightness.