History & Origins
Finca La Bolsa was established in 1958 when Dr. Jorge Vides bought a piece of land named La Bolsa, located in La Libertad, Huehuetenango.
Dr. Jorge Vides M.D. was born in the department of Huehuetenango, Guatemala (1917-1995).
It’s one of a few plots of coffee that sprung up around the original farm, El Rincon, started by Dr. Jorge Vides.
In the beginning, he traveled on horseback to get to the farm, about 6 kilometers from the Interamerican Highway. Dr. Vides loved this land and was anxious to work the farm by cultivating, harvesting, and producing high-quality coffee.
In 1984, Guatemala’s National Coffee Association (ANACAFE) awarded Dr. Vides the “Outstanding Coffee Grower” award.
Since 1995, the farm has been run by his daughter, Maria Elena Vides, and now his grandson, Renardo (“Nayo”) Ovalle Vides.
He bought this original piece of land back in the mid-1950’s, planting the in Bourbon and Caturra, the cultivars that were available at that time. The farm has spread out to include three plots of coffee in total.
In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. The estate has maintained its reputation for quality production across three generations, balancing traditional farming methods with modern sustainability practices.
Terroir & Growing Conditions
Finca La Bolsa is a beautiful farm in Huehuetenango close to the Guatemala-Mexico border. The highlands in this region are deep green with coffee trees and canopy, and the altitude keeps the weather a bit cooler than other coffee growing regions in Guatemala. Nestled between two large mountains, La Bolsa has two rivers that cross the property, leaving an island on which sits the farmhouse, school, mill, and drying patios.
It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico.
Guatemala La Bolsa, located in the heart of the Huehuetenango region, is a coffee produced between 1,300 and 1,600 meters of altitude, sheltered by the shadows of natural forests and enriched by a limestone rock soil, thus providing a unique flavor.
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.
Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity. Huehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3,800 meters.
La Bolsa, a majestic 108-hectare estate, is not only recognized for its stunning landscape, but also for its constant pursuit of perfection and innovation in its coffee growing and processing methods.
Processing & Production
Once the cherry is picked, it is transferred to the processing mill where it is left in bags for an average of 36 hours depending on the weather. If it’s a bit cooler, this can be extended to 48 hours, and if it’s warmer (which it tends to be a bit later in the season) it can be shortened to 12 hours. From bag storage, it is sent through the de-pulper where the skin is removed before going to traditional fermentation tanks.
The timing of traditional fermentation is also temperature dependent, but once the desired pH and brix levels are reached the coffee is spread out onto patios to dry.
Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.
The harvest day starts in the cool of the early morning at La Bolsa where around 90 seasonal workers hand pick the coffee cherry.
Most pickers can select between one and two quintals of cherry a day, with some people picking up to three a day. A quintal is a local weight measurement used in many crops in Central America and equal to 46kg.
It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices.
Finca La Bolsa is deeply committed to environmentally sustainable practices and actively prioritizes conservation of ecosystems by protecting wildlife, efficient use of water, and avoiding deforestation.
Cup Profile & Tasting Notes
Maple syrup, nuts, hickory, and baking chocolate fill the bottom and middle, with savory hints of warming spices in the background and finish. Even with the intensity this cup offers, it remains balanced and approachable.
Medium bodied and balanced with black cherry, plum, chocolate, and caramel.
Flavours: Green Apple, Red Berries, Sugared Almonds characterize this versatile coffee that performs well across brewing methods.
Our microlot from Finca La Bolsa in Huehuetenango embodies the definition of piquant: agreeably spicy, savory, zesty, and pungent, while achieving the balance and sweetness expected from a distinguished Guatemalan coffee. The acidity reminds us of orange, soaring elegantly above the rich middle range in the cup.
The cup is classic Huehuetenango; smooth and balanced with notes of chocolate syrup, caramel, and almond. Grown at high elevation and processed with fresh spring water, this Bourbon and Caturra lot is hand-picked and double-fermented for added sweetness and clarity.
The estate’s commitment to quality is evident in its consistent Cup of Excellence placements and recognition within the specialty coffee community. Finca La Bolsa has placed well multiple times in the Guatemalan Cup of Excellence (COE), and it is not surprising considering the other winners in the neighborhood. The well known COE champion Finca El Injerto is next door, and two coffees have some interesting similarities.