Aurelio Villatoro / La Cabaña
- Apple
- Milk Chocolate
- Nutty
Red apple and milk chocolate with a rounded body and a finish as smooth as almond cream.
Single coffee
Aurelio Villatoro / Finca Villaure
Available nowBefore coffee, Aurelio fixed engines. That precision never left. It just found a different rhythm.
Roasted in small batches. Like this one? The Club sends two new coffees every month.
Details
- Producer
- Aurelio Villatoro / La Cabaña
- Origin
- Hoja Blanca, Huehuetenango, Guatemala
- Variety
- Pacamara
- Process
- Washed
- Elevation
- 1600 - 1750 MASL
- Harvest
- March 2025
- Size
- 10 oz, whole bean
Red apple and milk chocolate with a rounded body and a finish as smooth as almond cream.
Tasting notes
- Apple
- Milk Chocolate
- Nutty
Both coffees shine as pour-over and hold up well in a drip machine or French press.
Good for
- Pour-over
- Drip machine
- French press
One 10 oz box of whole bean coffee, roasted in small batches and shipped within 2 business days.
At a glance
- Hoja Blanca, Huehuetenango, Guatemala
- Washed process
- Pacamara
- 1600 - 1750 MASL
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Benefits
Chosen by a Q Grader
Every coffee is cupped and selected by a licensed Q Grader, and each one scores 86 points or higher.
Roasted in small batches
We roast in small batches and ship within days, so the coffee arrives at its best.
A new story each month
Each Volume pairs two farms around one idea, with a playlist to go with it. It's a small ritual that changes every month.
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
The Farm
Before he became a farmer, Aurelio Villatoro was a mechanic, a detail that still shows in how he works. His tools are different now, but the mindset remains: attention to parts, rhythm, and balance. At his farm Villaure (a blend of his first and last names) in Huehuetenango, Guatemala, every decision reflects that same quiet precision.
The land here borders Mexico, high enough for cool air to slow the ripening of the fruit. Aurelio walks the rows daily, inspecting cherries for color and feel, noting changes that most might miss. When harvest comes, he applies the washed process with near scientific care: minimal water, steady fermentation, and slow greenhouse drying until the parchment feels just right.
The cup is calm and deliberate, with red apple and milk chocolate carried on a soft, creamy body. It tastes like something carefully tuned rather than discovered, a reminder that skill can be both exacting and generous at once.
The story doesn't end here. Explore more in our Learning Hub:
At the farm:
- Aurelio Villatoro / La Cabaña
- Hoja Blanca, Huehuetenango, Guatemala
- 1600 - 1750 MASL
- Pacamara, Washed
Hoja Blanca, Huehuetenango, Guatemala
- Washed
- Pacamara
Grown at 1600 - 1750 MASL, harvested March 2025.
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Two rare coffees, every month
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Two 10 oz boxes of single-origin coffee, whole bean, plus a themed playlist.
Each Volume is roasted in small batches and ships within 2 business days of your order.
Yes. You can manage your subscription any time from your account.
Shipping is free on all subscriptions. One-time orders show shipping at checkout.
Every Volume ships whole bean, so it stays fresh until you brew it.
