Florencio Villatoro • Washed-Processed Bourbon

Guatemala

FlorencioVillatoro

washed-processed caturra, bourbon from El Diamante grown at 1500-1800m in Huehuetenango with notes of caramel, milk chocolate, and cream

$28.13 / 12oz

12oz bag
16oz bag
4lb bag

whole bean
coarse
medium
fine
extra fine

Product variants

classic, bold, and chocolatey

This coffee is all about smoothness and clarity, without trying too hard. Right off the bat, there’s a strong caramel sweetness that feels really clean and straightforward, thanks to all that developed sugar in the cup. As you keep sipping, those classic Guatemalan milk chocolate notes show up, sweet, soft cocoa that adds depth without overpowering anything. The mouthfeel is what really makes it shine, with a creamy, easygoing texture that keeps the whole cup feeling balanced and approachable. Guatemalan Gold has always been a staple coffee here at Sagebrush, so we’re especially excited to share this new lot that delivers everything we love about the origin while still feeling fresh and just as delicious.

-Jonathan

we’ve met The Villatoro Family face to face, here is our story with them

Villatoro brothers standing on a dirt road with a small building and motorcycle in the background, surrounded by greenery.

The Villatoro family has been growing coffee in the remote highlands of Hoja Blanca, Guatemala since the 1950s. Today, Aurelio, his brothers, and their children work together across five farms, combining traditional knowledge with modern techniques at 1600-2000m elevation.

learn more about The Villatoro Family

process Washed Process

variety Caturra, Bourbon

altitude 1500-1800m

region Huehuetenango

tier Brown Label

Guatemala

When you think of Guatemala, you might picture ancient Mayan ruins or colorful highland markets. But walking through Don Aurielio's farm at Punta Del Cerro last year, watching him examine every branch like he was reading a story only he could understand, we realized Guatemala's coffee excellence isn't about following trends—it's about generations of knowledge passed down through whispered conversations at dawn. What we wanted to know is how a country that's been growing coffee since the 1850s stays relevant when everyone's chasing the next new origin. What we learned is that Guatemala doesn't need to chase anything. Whether it's volcanic soil that's been enriched for centuries, or families who've been selecting the best plants for five generations, or producers who still hand-turn their drying coffee every 45 minutes through the night, Guatemala built its reputation on consistency that newer origins are still trying to achieve.

Coffee Terroir Guide: The Balance & Complexity of Guatemalan Coffee