Finca La Bolsa

Finca La Bolsa

  • Tasting Notes Black Cherry and spiced chocolate
  • Location Huehuetenango, Guatemala
  • Elevation 1460 M
  • Process washed and sun-dried
  • metafields
    Region La Libertad, Huehuetenango
  • metafields
    Varietal Caturra and Bourbon
  • metafields
    Elevation 1460 masl
  • metafields
    Process Washed and sun-dried
  • metafields
    Importer Cafe Imports

Taste Notes

Think black cherry and chocolate with a winey acidity. Well balanced with a great body and finish


Additional Information

Farm: La Bolsa

Region: La Libertad, Huehuetenango, Guatemala

Dr. Jorge Vides was a doctor at the National Hospital of Huehuetenango, and the hospital was named after him following 30 years of dedicated service. In 1958 he bought La Bolsa farm, named for the river that runs through the land. He was committed to producing high quality coffees and loved his time on Finca La Bolsa. His hard work and commitment to quality paid off when in 1984 Dr. Vides was given the “Outstanding Coffee Grower” award by ANACAFE.

Dr. Vides passed away in 1995 and the management of the farm is currently handled by the family's third generation. His family continues the commitment to quality that Dr. Jorge Vides started and have placed highly in the Cup of Excellence competitions.

Huehuetenango is tucked away in Guatemala's Northwest Region. Home to the country's most rugged landscape. Because of the warm weather influences from the Southern Plains of Mexico's Isthmus of Tehuantepec the land is protected from frost and coffee can be cultivated at higher altitudes than anywhere else in Guatemala, up to 2000m. Although Huehue's remoteness requires that most producers prices their own cherries. Fortunately the region has a bounty of rivers and streams allowing mills to be located easily.

Depulping machine at FInca La Bolsa

SUn-drying patios in the beauty of the mountains

Raised drying beds

Remote and beautiful

Typical flavour profiles for good Huehue coffees include intense acidity with a full body and pleasant wine notes..

Coffee in Guatemala

Guatemala produces the highest percentage of classified, high quality coffee by volume in the world. The coffee association of Guatemala, Anacafe, has been instrumental in the improvement of picking, processing and quality standards, with excellent information and resources available for farmers and a traceability database for buyers to connect with producers. Guatemala has been leading the way in Central America, with an emphasis on producing high quality washed coffee, experimenting with fermentation and highlighting the terroir. Using a similar ‘altitude grading’ system employed in other Central American countries, coffee is classified as Strictly Hard Bean (SHB) – grown upwards of 1300 masl – Hard Bean (HB) and Semi Hard Bean coffees, all of which represent good quality, comparative to other nations. As a country, Guatemala has been relatively successful in marketing its coffees to the rest of the world, clearly defining regions and emphasizing distinct characteristics between growing areas and farms. Most of Guatemala’s coffee farms can be found on the coastal slopes in the central and southern regions of the country, where altitudes range from 750 – 1800 masl. Coffee is harvested between November and February, depending on the elevation. Over half of Guatemala’s 3.4 million bag yearly coffee production is then sold to the US market, generating approximately one third of its foreign exchange.


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