Florencio and Rodin Villatoro farm in Huehuetenango, Guatemala. Two generations producing standout washed and natural lots.

Start with the basics • read our coffee 101 article

More information about our The Villatoro Family collection.

The Villatoro family operates in Huehuetenango, Guatemala, farming multiple plantings of Bourbon across different altitudes. Both Florencio's and Rodin's lots, whether washed or natural, showcase the family's commitment to quality and the interesting work that altitude variation creates on a single farm. Coffees grown higher carry more complexity. Coffees from lower altitudes sit in a slightly different place. Working a family farm well means understanding those differences and adjusting accordingly.

We've built a relationship with the Villatoros because their coffees taste like careful work across multiple generations. That knowledge and commitment shows in every cup.

Currently available are multiple lots from the Villatoro family: washed and natural Bourbons from Florencio, and washed Bourbon and Caturra Alaska from Rodin. Each brings distinct character from their family's Guatemalan farm.

The Coffee Journey

Explore all that goes into your morning cup

Bag of red and green coffee cherries on a white background

Variety

Coffee Varieties Guide

Like apples, coffee has thousands of varieties with unique flavors. Explore Arabica cultivars from Gesha to Bourbon and how genetics shape your perfect cup.

learn more

Multiple houses amongst a specialty coffee farm

Origin

Coffee Terroir Guide

Origin is one of three pillars determining coffee's taste, alongside roasting and brewing. From variety selection to elevation, processing to country culture, every decision at origin shapes your cup. Here's how terroir transforms seeds into distinctive flavors.

learn more

Yellow barrels with white lids on a stone floor, with people and bottles in the background.

Processing

Coffee Processing Guide

How specialty coffee goes from cherry to green bean—hand-picking, sorting, fighting pests and disease, and the processing methods that shape flavor.

learn more

Coffee beans roasting in a fluid bed roaster at Sagebrush Coffee in Chandler, Arizona

Roast

Coffee Roasting Overview

Coffee roasting isn't just about turning beans brown—it's a complex process of chemistry, timing, and heat that creates over 800 flavor compounds from a simple green seed. Understanding this transformation reveals why your morning cup tastes the way it does.

learn more

sagebrush coffee pour over bar with a barista measuring specialty coffee beans on a scale

Brew

Coffee Brewing Basics

Everything that goes into great coffee comes down to the brew. Here's what matters most: grind size, water temperature, and brewing method.

learn more