"Upon grounding, it has a rich notes of blueberries, blackcurrant and tropical fruit aromas to greet your senses. At first sip, a flavour of blackcurrant juice and blueberry jam followed by a subtle hint of Carta Blanca. Towards the mid section hint of papaya and raisin fragrance creating a bold and deep flavour profile."

Finca La Bolsa is a farm with full of history. Back in 2002, they won the 2nd place in the Guatemala COE. Currently under the management of Maria Elena Vides. She is the daughter of of Jorge Vides. Jorge Vides, the patriach of the family founded Finca La Bolsa back in 1958. The farm is located in La Libertad, Huhuetenango. He founded the farm while being a full-time doctor. The farm was his hobby and his retreat. His main passion was on healthcare led him to become the director of the National Hospital of Huehuetenango which to this day bear his name.

1958, the land that he bought was then covered in forest. The variety that his cultivate was bourbon and caturra. Apart from coffee and healthcare, Snr Jorge did quite a lot of humanatarian campaign. 1980 he founded a school that runs on the farm.

Now, the business is under the care of Maria Elena (Jorge's daughter) and Renardo Ovalle (Jorge's Grandson).

Finca La Bolsa is massive in size, with a total of 108 acres in size, there are three main varietal that is planted at the farm for production they are the Caturra, Bourbon and Pacamara. One of its microlot is the Pacamara varietal. Pacamara is a hybrid created back in the 50s by the Institute of Coffee Research (El Salvador). It is created by crossing the Pacas variety and Maragogype.

This selected microlot is planted at 1500 to 1550 masl to create a microclimate for this lot. What we have here is the natural processed Pacamara. First, only ripe cherries is selected for processing. The first step is to segregate the low density cherries with high density cherries where the low density cherries is removed and is processed as another lot. To separate the cherries, it is first placed in a tank with water and the floaters is removed. The remaining cherries that sunk deep under the tank is used for processing. This Cherries is then placed on a drying beds and until it is dried off reaching the desired moisture level. All post processing process is done at the mill at Finca La Bolsa. Upon drying the dried cherries is sent for hulling and rested before it is sorted again to remove the over fermented and unwanted cherries mechanically.

Variety : Pacamara
Altitude : 1500 masl
Process : Natural
Origin : La Libertad, Huehuetenango