Guatemala La Bolsa

Process : Washed Cupping Notes : Blackberry, Apple & Milk Chocolate A beautifully layered washed coffee from La Bolsa in La Libertad, Huehuetenango. Grown at 1,800 metres from Caturra and Bourbon varieties, it opens with ripe blackberry and crisp apple before unfolding into soft toffee and milk chocolate. A subtle black tea character brings length and structure, leaving a sweet, elegant and quietly complex finish. Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this, the land was not used for coffee production. Jorge won numerous awards for coffee production and for his services to the Huehuetenango region, and the main hospital in the coffee-growing community was named after him. In 2002, La Bolsa competed in the Cup of Excellence competition and placed second, scoring 94.98. The farm sits between two mountains, which provide a very stable, humid microclimate. Combined with the limestone-rich soils, this gives the coffee a unique profile, with a rich, syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, then cleaned of mucilage, graded in channels, and soaked overnight.