This lot showcased Pacamara grown in Guatemala, a variety more commonly associated with El Salvador. Jenner Villatoro’s orange washed process began with selecting the ripest cherries and soaking them intact for 36 hours. After removing the pulp, the coffee underwent a 40-hour fermentation with added orange, followed by washing and 14 days of greenhouse drying.

Our original listing introduced Jenner as one of five third-generation Villatoros preparing to oversee the family’s network of small farms. The oldest of three siblings, he was described as a confident, curious leader who carried forward his father’s high standards. He and his brother Rodyn managed natural and anaerobic processing, spending time in the family cupping lab and monitoring cherries on raised African drying beds.

Jenner’s small lot sits beside the lots of his uncle Pedro, a Cup of Excellence award-winning producer. This release highlighted the Villatoro family’s generational commitment to coffee quality.

In the cup, red fruit like pomegranate met orange citrus and a sweet, slightly spiced fruit medley reminiscent of pineapple upside-down cake.