Finca La Bolsa, managed by Maria Elena Vides, is located in La Libertad, Huehuetenango, Guatemala, at an altitude of 1,300 to 1,600 meters. Founded in 1958 by Jorge Vides, a full-time doctor and passionate farmer, the farm began with Bourbon and Caturra coffee varieties. Jorge’s legacy includes founding a school on the farm in 1980, still recognized by the Ministry of Education, and serving as Director of the National Hospital of Huehuetenango, which now bears his name. In 2001, the second and third generations took over, focusing on specialty coffee production.

The 108-hectare farm employs 10 permanent workers and up to 100 seasonal workers each trimester, producing about 152,000 kilograms of green coffee annually. Challenges include climate change, rising fertilizer costs, and labor shortages. To address this, the farm invests in varietal separation to improve yields and enhances biodiversity by planting trees.

Social and environmental responsibility is central to operations. Finca La Bolsa supports four community schools, offers coffee specialization scholarships, and runs tree-planting initiatives. Coffee cultivation involves strategic pest control, fertilization based on soil tests, and weed management. New plants are introduced between April and June during the first rains.

The farm maintains meticulous traceability, logging every step of production. A flowering index helps guide farm activities in response to climate change, while resistant varieties are introduced to boost productivity at lower altitudes. By focusing on high-quality coffee, Finca La Bolsa continues to overcome financial challenges and remain competitive in a demanding market.

Process: Washed.

The coffee harvest runs from December to April, with manual picking based on maturity and Brix levels. Processing includes a 24-hour pre-fermentation, de-pulping, fermentation (15-24 hours), and drying (15-18 days) with regular movement for consistency. Water use is minimized and treated before reuse, adhering to national standards.

In the cup: Red fruits, vanilla, cocoa, nice body and sweet aftertaste.

Resting period: at least 10 days from the roast date for espresso roast.