La Libertad, Huehuetenango
La Bolsa farm
Caturra & Bourbon
1400 – 1800 masl
dark chocolate – orange peel – plum
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 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 dark chocolate body and plenty of citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.
BREWING RECIPE – ESPRESSO:
Weight : 17g
Temperature : 93°C
Total extraction time: 22-25 sec