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La Bolsa | Guatemala | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.


Region: La Libertad, Huehuetenango

Varietal: Catuai, Caturra

Process: Washed

Altitude: 1350-1750 MASL


The farm was purchased in 1956 by Dr. Jorge Vides Molina; it was given the name "La Bolsa" because it is located between two mountains, and it is bisected by two rivers that cross the property, creating a kind of island where the mill, farmhouse, school, and drying patios are.


This world-famous 132 hectare farm has won multiple awards for quality globally and also been featured at global barista competitions. Finca La Bolsa is a lightning rod in the Huehuetenango community and a true leader in quality. It is managed by Maria Elenda Vides. 


This farm has nearly 312,000 trees of traditional and experimental varieties. 


For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds.

La Bolsa | Guatemala | Espresso

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