Finca (“farm” in Spanish) Los Angeles is located on the west side of the village of Hoja Blanca in Huehuetenango, Guatemala. Arturo and Vielmann Villatoro run this family farm as a father-and-son business.

The farm sits at about 1,300 meters above sea level. Mature chalum, mandarin, and capelin trees provide shade for the coffee plants, and pure spring water is used to process the coffees. This washed offering consisted of Bourbon and Caturra varieties.

Vielmann lived in Los Angeles, California, for eleven years, picking fruit and experiencing the difference in agricultural pay between California and Guatemala. On returning home, he decided to apply what he had learned to caring for the family farm alongside his father. After marrying, he and his wife purchased more land to grow coffee. He was also able to build larger drying patios and housing for farm workers. The family takes great pride in the farm they have built and the legacy it will leave for their children.

This crop tasted balanced, sweet, and rich, with notes of blood orange, strawberry, and baking spices. The House Coffee roast was a lovely everyday brew; the House Espresso version spent a little longer in the roaster for greater development and a fuller body. Both original listings described the same farm, varieties, processing, and tasting notes.