Sagebrush Coffee package of Rodin Villatoro specialty coffee beans with a red background

this coffee was sold out and archived in March of 2026

Rodin Villatoro • Washed-Processed Bourbon, Caturra Alaska Lot

from the Alaska lot of Hoja Blanco grown at 1800-1900masl with notes of chocolate bar, sugar cookie, and pb & j

ARCHIVED: Former 12oz bag price:

$43.57

This coffee was previously offered, try one of these instead.

Quick Guide

What is this coffee?

My personal journey with Guatemalan coffee is rigorous. Initially as I got into specialty coffee, I really was inclined to the bright and floral coffees, the ones with the obvious and easy to tell notes in their profiles. Inherently, this pushed me away from Guatemalan coffees a bit, as the terroir and processing of at least Huehuetanango embraced the tradition of refined processing techniques. As my palate developed, I’ve grown to fall in love with what can come out of such coffees. Clarity isn’t talked much about in specialty coffee circles, as a lot of roasters like vibrant crazy blow-your-mind cups. But clarity… clarity is where it’s at. This cup from Rodin is the most clean, clear representation of a washed Guatemalan coffee (I’m being bold here) I think we’ve ever had. This just has the quintessential notes. Decadent chocolate with very richly sweet mouthfeel and fantastic consistency in it all. We love this coffee and couldn’t be happier to feature and ever-refining production from the Villatoro family.

-Jonathan

Processing Method

Washed Process- Washed processing is coffee's most common and reliable method. Through depulping, controlled fermentation, and thorough rinsing, this water-intensive process minimizes variables to produce clean, bright cups that showcase origin characteristics and variety.

Country

Guatemala- Guatemala is one of the world's largest high-quality coffee producers, exporting over $1 billion in 2023. With high altitudes, rich volcanic soil, and 300+ microclimates, Guatemalan coffee delivers balanced, bright complexity with sweet caramel notes, creamy vanilla, and rich chocolate.

Altitude

1800-1900masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Black Label- Black labels are the best coffees we can find period. Whether it’s a hyper-limited crop or an auction lot, we do not let cost be a prohibiting factor in our search for the finest coffees in the world.

Variety(s)

Bourbon, Caturra

All about the coffee

Meet The Villatoro Family •

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

• Bourbon

The best things in life often come in pairs. Batman and Robin. Peanut butter and jelly. Together, they accomplish more than they would alone.

When it comes to the two most important varieties in specialty coffee, Bourbon and Typica are the clear winners.

If you’re a coffee lover, you’ve likely heard of varieties like Bourbon and wondered, what is it? How is it different from other varieties? And does it affect the taste of my morning coffee?

Bourbon Coffee: Parent Variety Profile & Flavor Guide

Washed Process •

In the washed process, a machine removes the cherries’ skin and pulp, and the remaining beans are left to ferment in water. It’s by far the most common way coffee is processed—but makes this method so popular?

Washed Process

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