The Story
Florencio Villatoro started farming at 13 with a coffee nursery and a small lot his father gave him in Hoja Blanca, Cuilco, in Guatemala's Huehuetenango department. Today in his mid-fifties, he runs El Diamante alongside his wife Lesvia and their four adult children, all of whom are active on the farm. During harvest you might find Florencio turning parchment on the patios while his son Riner weighs the days picking and his son Maikel cups day lots in the family lab. His results speak for themselves: 10th place in the 2022 One of a Kind Guatemala auction, and 8th place in the 2025 Cup of Excellence.
This washed lot is Bourbon and Caturra, fermented for 48 hours before being washed and moved to concrete patios where it dries for 11 days. Florencio and Riner recently added a Guardiola, a mechanical dryer that runs at a steady 40°C, giving them a reliable option on rainy days without sacrificing the slow, gentle drying that protects quality and longevity. Riner runs it.
El Diamante sits at 1,750 meters in Hoja Blanca, Cuilco, in the Huehuetenango department of western Guatemala. Huehuetenango is one of Guatemala's most celebrated coffee regions, known for its dramatic altitude, dry winds from the plains of Mexico that protect farms from frost, and a diversity of microclimates that produce complex and expressive cups.
The varieties are Bourbon and Caturra, two of the most established and well-understood arabica varieties in Latin American coffee. Bourbon is prized for its sweetness and complexity at altitude. Caturra, a natural mutation of Bourbon, brings brightness and acidity. Together they are a classic combination in a region built for exactly this kind of coffee.
While tasting this coffee it showcases crowd pleasing notes of green apple acidity, graham cracker, and almond finish.
