Meet Aurelio Villatoro and the Story of Punta del Cerro

Partnering with Onyx to introduce you to the Villatoro Family

As small batch roasters, we’re proud to work with the Villatoro family and Edwin Martinez’s team at Onyx to bring these coffees to you. Their commitment to quality and innovation is evident in every step of the process. The farm, Punta del Cerro, translates to "tip of the hill" and represents the family’s hard work and dedication to producing outstanding coffees.

Explore the unique flavors from Punta del Cerro and see the results of the Villatoro family’s expertise and attention to detail.

About Aurelio Villatoro and the Story of Punta del Cerro

The winding road to Aurelio Villatoro’s home in Hoja Blanca, nestled in the highlands of western Huehuetenango, Guatemala, is surrounded by lush coffee farms—and the journey is worth it. Hoja Blanca sits on the frontier with Mexico, just a kilometer away, and the steep valley is home to award-winning coffees cultivated by the Villatoro family. Aurelio’s infectious energy and welcoming smile are just the beginning of what makes his story so remarkable.

Born into a family of coffee farmers, Aurelio initially trained as a mechanic before returning to his roots at his father’s farm, Finca La Esperanza. In 1986, Aurelio founded his own farm, Villaure—a name that blends his first and last names. What began as a small coffee plot has grown through his unwavering dedication, hard work, and a commitment to quality. Today, Aurelio and his family are celebrated both nationally and internationally for their exceptional coffees.

At Villaure, every step of the coffee process is meticulously managed. From December to March, the family harvests perfectly ripe cherries, ensuring only the best make the cut. Pulping takes place within hours of picking, fermentation is carefully controlled in concrete tanks, and drying is done on patios with layers of coffee spread just a few centimeters thick to ensure uniformity. This attention to detail has become the hallmark of the Villatoro family’s work.

A New Chapter: Punta del Cerro

Aurelio’s vision extends beyond Villaure. About five years ago, he and his family acquired a new farm, Punta del Cerro. This property came with significant challenges—when they first took it over, it lacked even a basic water supply. The family worked tirelessly to bring water from a spring a mile away, transforming the land into something extraordinary.

The Process Behind the Coffees

Punta del Cerro Washed

Picking: Cherries are handpicked at 23°-24° Brix for optimal sweetness. Fermentation: After depulping, the beans ferment in tanks for 24-36 hours before being washed with spring water. Drying: Beans are dried on concrete patios for 10 days, ensuring even moisture levels.  Tasting Notes:  Silky body with flavors of milk chocolate and Dutch cocoa.

Punta del Cerro Double Fermented

Picking: Handpicked at 23°-24° Brix for high sugar content. First Fermentation: Cherries ferment in sealed tanks for 36 hours with strict temperature and pH control. Depulping & Second Fermentation: After depulping, beans undergo a second 36-hour fermentation. Drying: The beans are washed and dried on raised beds for 14-18 days, with careful moisture monitoring to reach 11-12%. Tasting Notes:  Balanced and full-bodied with notes of cola nut and lively acidity.

Punta del Cerro Natural

Picking: Cherries are handpicked at 23°-24° Brix. Fermentation: A 40-hour fermentation in tanks with precise control over temperature and pH. Drying: Cherries dry on raised beds in a greenhouse for 18 days, turned every two hours and protected overnight to achieve 11-12% moisture. Tasting Notes: Bright and refreshing, with hints of hibiscus and sour cherry.