Florencio Villatoro grows coffee in the highlands of Huehuetenango, Guatemala, where his farm, El Diamante, sits between 1,750 and 1,840 meters above sea level. Coffee runs deep in the Villatoro family. His brothers are also respected producers in the region, and Florencio began farming at a young age after receiving a small plot and nursery from his father. What started as a modest beginning has grown into a farm recognized for quality at regional and national levels. Despite facing setbacks earlier in life, including a serious accident in his twenties, Florencio has continued to invest his energy into the land with resilience and consistency. Today, El Diamante is very much a family effort, with his wife Lesvia and their children actively involved in daily operations. This lot is composed of Bourbon and Caturra, two varieties well suited to Huehuetenango’s elevation and climate. Bourbon contributes sweetness and depth, while Caturra brings clarity and balance. The coffee is fully washed, with careful fermentation and slow patio drying to protect its structure. In the cup, we taste white grape and apricot up front, followed by a soft honey sweetness that carries through the finish. The profile feels clean and expressive, a reflection of both the genetics and the steady hand guiding the process. El Diamante reflects the landscape it comes from and the commitment behind it. Florencio farms with long-term sustainability in mind, supporting his family and creating work within his community. This coffee represents decades of learning, family collaboration, and a deep respect for the land that continues to shape his work each harvest.