El Cabro – La Bolsa

Finca La Bolsa was bought by Jorge Vides in 1958. 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. 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.


This particular bourbon lot comes from the El Cabro plot on the La Bolsa farm. It was pre-fermented in bags, which creates an intensely fruity cup profile. The coffee is fermented for between 18 and 24 hours, then cleaned of mucilage, graded in channels and soaked overnight.


La Bolsa is RFA certified. Sections of the farm are reserved areas, to promote biodiversity, and reduce exposure to winds and prevent 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. There is an expansive composting operation to make use of waste products, using redworms.