Guatemalan, La Bolsa – Sweet Toffee Apples

From: £7.00

A red apple and toffee sweetness, with vanilla and milk chocolate. Medium bodied with a thick syrupy mouthfeel.


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Guatemalan – La Bolsa

Maria and Renardo Vides own the farm, Finca La Bolsa, in the Huehuetenango region, Guatemala. The farm is situated between two mountains which is 1500-1700 meters above sea level, this location provides a very stable, humid microclimate. This combined with the limestone-rich soils gives the coffee a unique profile. This makes a great profile for growing coffee. The coffee is fermented for between 18-24 hours and the mucilage is washed off, graded and soaked overnight. This washed process creates a rich syrupy body with plenty of malic and citric acidity.

The farmer proudly follows C.A.F.E practices to ensure social and environmental practices are in place. Coffee Care funded the building of a local school and nursery at the farm, and also covered costs to employ professional teachers. All the staff have access to schooling for their children as they are urged to leave their children in education through food donations. Every family that attends education for 5 consecutive days will receive a weekly supply of rice, beans, and corn. Before this food ration scheme, it was very difficult to encourage people to leave their children in the care of others, as schooling wasn’t necessarily valued as there is greater pressure on earning money to feed the family. As a result, no children are working on the farm, and the school and nursery classes are full. Accommodation is also provided for permanent and temporary workers.

Additional information

Weight N/A

La Libertad, Huehuetenango




Maria & Renardo Vides, Finca Las Bolsa


Rain Forest Alliance


1500 -1700 masl


Bourbon and Caturra

Roaster Notes

A really super smooth coffee

Origin Notes

Finca La Bolsa was bought by Jorge Vides in 1958, prior to this the land wasn't used for coffee production. Jorge has won a number of awards for his coffee production and his services to the region of Huehuetenango. 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. Coffee is fermented for between 18 and 24 hrs and is then cleaned of mucilage, graded in channels and soaked overnight.
La Bolsa has a strong commitment to improving social welfare for it's workers and families and to ensuring healthy environmental practises. A school and accommodation are provided on site for all workers and their families. Inga trees are grown for shade and to fix nitrogen in the soil which is essential for plant and cherry growth. In addition there is an extensive composting operation in place to deal with waste using red worms.