Guatemala Esperanza Pacamara Nº 344

High in the rugged peaks of Guatemala, Huehuetenango rises above 2,000 meters. A harsh, windswept landscape, it stands apart as one of the country’s highest and driest coffee-growing regions. Unlike most of Guatemala, its soil isn’t volcanic, yet its character is unmistakably bold. Once so remote that farmers relied on oxen or their own backs to transport coffee, Huehue is now a region where producers proudly process their cherries at origin, supported by abundant natural water sources.

Here, where 12 Mayan dialects shape daily life and Spanish is often a second or absent language, community bonds run deep and traditions guide who may enter each village. Building relationships requires trust, cultural sensitivity, and long-standing local connections.

The story of Don Eleodoro began over 50 years ago, when he walked for days to buy cherry from farms and then again to sell coffee to a dry mill. In 1953, recognising coffee as a viable future, he purchased Finca La Esperanza.

His son Aurelio grew up on the farm, returning after school to help and learn, driven by the dream of owning his own land. In 1986, he realised that dream with Finca Villaure, named from his own first and second names. Since then, he has dedicated himself to producing exceptional coffees, earning national and international recognition.

Villaure has competed in the Cup of Excellence four times and Aurelio has been awarded Best Farmer in Guatemala and Best Farmer in Huehuetenango by Illy. Aurelio also supported his father at La Esperanza and, following Don Eleodoro’s passing, has taken over management of the farm.

The journey of Huehuetenango coffee begins with careful handpicking from sunrise to mid-afternoon. Cherries are pulped at the wet mill, fermented for 24–36 hours, then washed and dried slowly on sun-drenched patios for 10–20 days until they reach 10–11.5% moisture—ready to reveal the complexity and character that define this remarkable coffee.