Guatemala Granada


Notes: Apricot, dried fruit, bourbon, rich and velvety
Origin: Guatemala
Process: Natural
Location: La Libertadd, Huehuetenango
Variety: Caturra & Bourbon
Altitude: 1400 - 1600m
Bag size: 250g & 1kg

Nestled in the breathtaking landscapes of La Libertad, Huehuetenango, Guatemala, the revered Finca La Bolsa stands as an embodiment of legacy and devotion. Founded in 1958 by Jorge Vides, the family patriarch, this expansive farm’s history is interwoven with determination and innovation. The farm’s name, “La Bolsa,” holds a meaningful significance as it translates to “the bag” in Spanish, symbolizing its location at the base of the mountains.

Jorge Vides, a full-time doctor with an insatiable passion for coffee, embarked on a transformative journey when he acquired the land. Amid his medical commitments, he nurtured the farm, cultivating Bourbon and Caturra varieties. Despite his busy schedule, he dedicated time to his farm, a cherished hobby. His commitment to health extended beyond coffee production; he became the Director of the National Hospital of Huehuetenango, a legacy that endures to this day.

Intriguingly, Finca La Bolsa became more than a farm; it became a center of learning. In 1980, Jorge Vides established a school on the premises, a reflection of his profound dedication to education. This educational haven, named after him and authorized by the Ministry of Education, thrives even today. His exceptional contributions led Anacafé to bestow upon him the title of “Distinguished Coffee Grower.” In 2001, with the transition to the second and third generations, the farm’s focus shifted to the production of specialty coffee, underlining a dedication to quality that has spanned generations.

Geographically located at 15°35’14.40″N 91°56’15.69“W, Finca La Bolsa spans an impressive 108 hectares, blanketed by the verdant embrace of Caturra and Bourbon cultivars. Elevation ranges from 1300 to 1600 meters above sea level, a testament to the elevation’s influence on the coffee’s unique flavor profile. The harvest months, from December to April, herald a flurry of activity, with a workforce of 100 joining the 15 permanent employees.

The coffee cultivation journey is meticulous and thoughtfully guided. Under the nurturing shade of Gravilea and Inga, annual pruning tailored to the plant’s needs ensures optimal growth. Manual selective picking ensures only the ripest cherries are harvested, a hallmark of dedication to quality.

The path from tree to cup is a well-choreographed symphony. After meticulous picking, the cherries are dried on the patio or African beds for around 20 days, attaining the desired humidity level. Once primed, the coffee is carefully stored in the farm’s warehouses, awaiting the next phase of its journey.

This exceptional coffee’s voyage continues at a dry mill in Guatemala City. A meticulous process ensues, guided by the exacting standards set by clients. Cupping approvals in the QC lab ensure that every batch embodies excellence, before being presented in personalized bags.

Challenges stride alongside achievements. The farm grapples with the intricacies of high production costs, a testament to their commitment to quality. The dynamic of pickers and workers’ movement echoes broader socio-economic trends.

As the future unfolds, the farm envisions ongoing investment and development, enhancing their remarkable coffee production legacy. While coffee remains their focal point, education and community engagement persist as cornerstones.

In the heart of La Libertad’s enchanting landscapes, Finca La Bolsa is more than a farm; it’s a testament to the Vides family’s enduring commitment. From Jorge Vides’ legacy to the generations’ pursuit of excellence, the farm resonates with tradition, innovation, and a shared dedication to coffee’s highest expression. Amidst these mountains, this coffee cultivates a narrative of heritage, progress, and collective excellence, encapsulated in every fragrant sip.

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