Punta Del Cerro | Guatemala | Double Fermentation

Grown at 1,650–1,750 meters in Peña Roja, La Libertad, Huehuetenango, Punta del Cerro is a family-run farm owned and managed by the Villatoro family. After decades of producing award-winning coffees at Finca La Esperanza, Don Aurelio Villatoro and his family began a new chapter with Punta del Cerro in 2018. This project brought together multiple generations, all working side by side, to build something new from the ground up.

Today, the Villatoro family work together to explore the potential of their land, experimenting with different varietals and multiple processing methods.

This Bourbon lot is vibrant, fruit-forward, and full of character, with notes of raspberry lemonade, red grape, and tamarind. Whole coffee cherries ferment for 39 hours in anaerobic tanks. After fermentation, cherries are de-pulped. Seeds with parchment and mucilage still in tact are then fermented anaerobically for another 44 hours. The coffee is then gently washed to remove remaining mucilage and dried on raised beds for 21 days. This process lends to a subtle kombucha-like quality with a lightly funky, fermented complexity, balanced by structured sweetness and lively acidity. The cup finishes clean with a gentle dryness, making for an expressive and memorable Guatemalan coffee.