RodinVillatoro

washed-processed bourbon, caturra from Hoja Blanco grown at 1800-1900masl in Huehuetenango with notes of chocolate bar, sugar cookie, and pb & j

archived: former 12oz bag price

$43.57 / 12oz

chocolate bar, sugar cookie, and pb & j

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

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 Bourbon, Caturra

altitude 1800-1900masl

region Huehuetenango

tier Black 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