This blend of Bourbon and Caturra varieties, from the legendary Finca La Bolsa, managed by the renowned Vides family, is steeped in history.

It embodies several generations of agricultural know-how, a love of coffee, and a love of the land. It also embodies a cup profile that deserves to be celebrated, highlighted, and savored. It is a cup profile that is both elegant and clean, simple and satisfying. The kind of coffee you can drink every day, at any time of day, while taking the time to appreciate what you are tasting. To take a short break and savor its brilliant simplicity.

This is the miracle of these two expertly produced Arabica varieties. Although "miracle" is not the right word at all. It's much more about hard work. People who dedicate themselves to understanding their terroir, then to understanding the complexities of harvesting, fermenting, and drying coffee. It is difficult and complex work that allows for the simple enjoyment of a delicious cup of coffee.

It is wonderful to see that, through tradition and hard work, people are confident enough to innovate.

The coffees from Huehuetenango, Guatemala, a region bordering Mexico, have a truly unique cup profile.

This is the second year we have purchased coffee from the Vides family, who own three or four different farms 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 are looking for.

Producers: The Vides Family

Company: Vides 58

Farm: Finca La Bolsa

Location: La Libertad, Huehuetenango,
Guatemala

Species: Arabica

Cultivars: Bourbon & Caturra

Process: Washed

Drying: Drying beds

Altitude: 1,400 - 1550m

Harvest type: Manual

Importer: The Good Sourcing

Exporter: Vides 58

Green coffee moisture content at time of purchase: 10.5%

FOB price: 395 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, in the department of Huehuetenango.

While working full-time as a doctor, Monday to Friday, constantly visiting patients in different regions of the country, the plantation was his true passion. His commitment to health led him to become director of the National Hospital of Huehuetenango, 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 "Distinguished Coffee Producer" for his successes in production.

Post-harvest processing:

The coffee cherries are carefully
harvested and then left to ferment for 36 hours in bags. After this stage, the cherries are de-pulped and the beans are transferred to a dry fermentation tank, where they rest for an additional 48 hours. Once fermentation is complete, the coffee is washed and
carefully sorted by "correteo",
keeping only the premium beans.

The selected beans are then transported to the drying patio, where they are spread in thin layers and turned every 4 hours throughout the day to ensure even drying. This drying process lasts 15 days, until the beans reach the ideal moisture content.

Espresso

Ratio 1:2.5
18g ground coffee
44g in the cup (2 x 22g)
Extraction time: 20-30 seconds, according to your taste.

The easiest way to brew a good espresso is to use water with moderate to low total hardness (80-120 ppm) and maintain a fixed brewing ratio.

To find the taste that suits you, use the total extraction time as a basic guideline. If the coffee tastes acidic, opt for a finer grind and slow down the extraction. If it is astringent or bitter, opt for a coarser grind and speed up the extraction.

Filter coffee
Ratio 1:14
15g ground coffee
210g water (between 92-99°c depending on the 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 soft water.