A complex, boozy character and caramel sweetness in this lot by Maria Vides.

This is our first Guatemalan lot of the season and we're blown away by it's complexity. We've worked with coffees from Finca La Bolsa before and are constantly impressed.

Coffee from this small plot in the farm has been produced by Maria Vides. This is the most refined and crisp coffee we've had from Guatemala.

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Producers Notes

This lot is made of Caturra growing on the El Buho plot located in the farm Las Terrazas that is part of finca La Bolsa in Huehuetenango. This lot took it's name from the location of the plot itself, the plot is on the edge of the native forest, where at night you can hear owls Hence the name "El Buho" (meaning "The Owl" in Spanish).

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity.

Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth.

Production Data

Producer

Region

Altitude

Varietal

Harvest

Process

Maria Vides

La Libertad, Huehuetenango

1800 masl

San Ramon & Caturra

January 2021

Washed

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend keeping your coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.