Elegance.

An elegance surprisingly common among some of the best washed coffees from Guatemala.

Add to that a fruity touch which, as any coffee lover will tell you, is the aromatic signature of Huehuetenango.

This Caturra, Catuai, and San Ramon, dried in clean parchment, perfectly fit into our quest for authentic coffee flavor from some of the most beautiful producing regions.

They also represent people who work with a love for the land and a dedication to quality that would make most of us blush.

A great choice for a clean, delicate, and comforting filter coffee or a delicate and lively espresso for those with the know-how and equipment.

Coffees from Huehuetenango, Guatemala, a region bordering Mexico, present a truly unique cup profile.

This is the second year we have purchased coffee from the Vides family, who own three or four different plantations where a multitude of varieties and cultivars grow. They are experts in harvesting, processing, and drying. They are therefore able to adapt their processing methods to the needs of each coffee and the results they seek.

It's wonderful to see that through tradition and hard work, people have enough confidence to innovate.

Producers: The Vides Family

Company: Vides 58

Farm: El Sendero

Location: La Libertad, Huehuetenango,
Guatemala

Species: Arabica

Cultivars: Caturra, Catuai & San Ramon

Process: Clean Parchment Dried

Drying: Drying Beds

Altitude: 1,850 m

Harvest type: Manual

Importer: The Good Sourcing

Exporter: Vides 58

Green coffee moisture content at time of purchase: 10.5%

FOB price: 800 usd / lb

A third generation of producers driven by passion and commitment to quality coffee cultivation.
In 1958, Jorge Vides, the family patriarch, founded Finca La Bolsa, a coffee plantation located in La Libertad, Huehuetenango.

While working full-time as a doctor from Monday to Friday, constantly visiting his patients in different parts of the country, the plantation was his true passion. His commitment to health led him to become director of the Huehuetenango National Hospital, which still bears his name today.

Jorge Vides purchased this land, then covered in forests, and began cultivating Bourbon and Caturra coffee varieties.

His humanitarian spirit extended far beyond coffee production. In 1980, he founded a school that still operates within the plantation; it has since been named after him and is accredited by the Ministry of Education.

Four years later, Anacafé named him "Emeritus Coffee Producer" for his successes in production.

Post-harvest treatment:

The coffee beans are hand-picked. The coffee is left to rest for 36 hours for pre-fermentation
in the harvesting bags, then it is
transported to the mill's reception area, where we separate the floating beans; the coffee then goes through the pulping machine, then the sieve, and finally into the fermentation tank, where it will remain for 15 to 24 hours depending on climatic conditions.

The coffee then goes through the
"correteo" before being transferred to the patio for the drying process. Drying lasts 14 days: for the first 8 days, the coffee is stirred 4 times, every 2 hours, then it is stirred twice a day.

Filter Coffee
Ratio 1:17
15g ground coffee
255g water (between 92-99°c depending on brewing device)

The brewing device is not very important, we use the Orea porcelain for its fast flow and design.

The most important thing is to grind the coffee fresh and use low-calcium water.

Espresso
If you have professional-grade equipment, you can make a delicious espresso with this coffee.

Aim for a 1 to 3 ratio and enjoy!