"Upon grounding, the aroma exudes dried mango, berry compote, and raisin. The sip begins with concentrated mango and ripe berry flavors, gently transitioning into notes of grape. The finish offers layers of hazelnut chocolate, raisin, and buttery toffee, delivering a rich and rounded experience."

Finca La Bolsa is a farm rich in history and legacy, founded in 1958 by Dr. Jorge Vides in La Libertad, Huehuetenango, Guatemala. A full-time doctor and humanitarian, Dr. Vides originally established the farm as a retreat, all while continuing his work in public health. He would go on to become the Director of the National Hospital of Huehuetenango, a hospital that today bears his name.

The land he purchased was initially covered in forest, which he gradually cultivated with coffee varieties such as Bourbon and Caturra. Beyond coffee and medicine, Dr. Vides also dedicated himself to social causes, founding a school on the farm in the 1980s to support the local community.

Today, the farm is managed by his daughter, María Elena Vides, and his grandson, Renardo Ovalle, who continue to uphold both the quality of the coffee and the family's legacy of service and care.

Finca La Bolsa rose to international prominence in 2002 when it placed second in the Guatemala Cup of Excellence. The lot featured here is known as La Danta—a blend of Catuai, Caturra, San Ramón, and Bourbon—cultivated at elevations ranging from 1,300 to 1,600 meters above sea level. During harvest, ripe cherries are handpicked and soaked in water to remove floaters and low-density fruit. The selected cherries are then dried on raised beds for approximately three weeks until they reach an ideal moisture content of 11%.

Variety : Multivariety
Altitude : 1300 to 1600 masl
Process : Natural
Origin : La Libertad, Huhuetenango