La Bolsa

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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 several 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 truly 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
This particular lot is a natural process caturra and bourbon mix. After being floated to remove defective and unripe cherries and the cherries are left to patio dried for 20 to 25 days and was shaded during the peak sunshine and move regularly throughout the day to ensure even drying

    This combination does not exist.

    Process: Natural
    Variety: Caturra Bourbon
    Cupping Score: 86.0
    Weight: 69kg Bag
    Notes: Black Currant, Caramel, Grapefruit, Red Apple