Guatemala El Milagro Hydro-Honey Black Label
brown sugar • cherry • cream
- roasted & shipped the same day
- In stock, ready to ship
Introducing our first-ever hydro-honey processed bean from Guatemala! We love being able to offer something new to our customers and this newest bean is a real treat. The hydro-honey is unique because it combines elements of all the processing methods, resulting in a very complex and densely-flavored coffee. This bean, in particular, has caramelly notes of brown sugar that pairs exceptionally with the natural nuttiness that we love from many Guatemalan coffees. A subtle cherry finish adds the perfect brightness to the cup, while the bold body and creamy mouthfeel provides an overall complexity to the palate. It is truly one-of-a-kind and tastes exceptional with multiple brew types.
Flavor Notes: brown sugar • cherry • cream
creamy • complex
Varietal: bourbon • caturra
Recommended Brew Method:
v60 pour over • chemex • drip
Juan Villatoro didn't start out growing coffee like his brothers and father before him. In the 1970's and early 80s, he was raising cattle and growing corn. His father had given him a small lot for coffee production, so he began planting coffee. As the cattle business died away, he worked in the coffee nursery and then fully committed to coffee, buying up other small lots for production. At 63, Juan enjoys playing the piano and dedicating time to his grandson Raúl.
Juan's wife Lesvia Martinez and his son Milton Villatoro Martínez both help manage the farm. They've faced many challenges over the years, from the 1987 natural disaster destroying his bodega and wet mill, to the constant challenge to control rust. He is proud of his coffees, as well he has reason to be: Milagro is a favorite every year with brilliant lime-like acidity, great structure, and nice stone fruit qualities. For the past few years Milton Villatoro, Juan's agronomist son, has been optimizing his small-batch fermentation trials. This 2 bag hydro-honey was de-pulped, dried on patios with mucilage intact for 4 days, then submerged in water tanks for 24 hours, agitated to remove mucilage, then dried on patios. The result is a dense-bodied, but subtle and complex coffee.
On-Demand Roasting Explained
I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?