Origin - Guatemala

Region - La Libertad, Huehuetenango

Process - Washed

Producer - Jorge Vides, Finca La Bolsa

Altitude - 1300-1600m

Variety - Caturra & Bourbon

Tasting notes - Raspberry, tropical, cocoa

Finca La Bolsa, aptly named 'The Bag' due to its location nestled at the base of the mountains, was established in 1958 by Jorge Vides, a passionate coffee grower and health practitioner. The farm has nurtured a legacy of coffee cultivation spanning three generations and expands across 108 hectares, positioned at an elevation of 1300-1600m.

Their dedicated workforce consists of 15 permanent employees, expanding to 100 during the peak harvest season from December to April. The farm focuses on the cultivation of Bourbon and Caturra coffee varieties, flourishing in the farm's Clay Loam soil.

This lot is cultivated under the shade of Gravilea and Inga trees. Pruning and trimming are carried out annually to maintain the health of their coffee plants, followed by a manual selective picking process. The coffee is then depulped, fermented, and washed over approximately 24 hours. It is subsequently spread out on the patio for drying for around 15-18 days. Once the coffee reaches the correct humidity range, it is bagged and stored in the farm's warehouses.

The coffee then embarks on a journey from the warehouse to the dry mill located in Guatemala City, where it undergoes meticulous quality control procedures and packaging to meet client specifications.

The farm is recognised for its social contributions, notably hosting a school named after the founder Jorge Vides, certified by the Ministry of Education.

The farm also nurtures other crops, creating a vibrant and diverse agricultural hub. It encapsulates the passion for coffee cultivation inherited across generations, along with a steadfast commitment to social and environmental responsibilities. Finca La Bolsa is more than just a coffee farm; it's a community, an educational institution, a testament to sustainability, and a celebration of specialty coffee.