Guatemala Huehuetenango Reserva La Bolsa

Out of stock
86.9
  • Process Method No
  • Farm Gate Yes
Region Central America
Farm Gate Yes
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City - Full City+: The coffee works at all roast levels.
Weight 1 LB
Finca La Bolsa -Cup of Excellence 2002. Exceptional Cup 2004 FINCA LA BOLSA Contact: Mar_a Elena Vides de Ovalle Location: La Libertad, Huehuetenango E-mail: ponderosa@intelnet.net.gt COFFEE INFORMATION Varieties: Bourbon y Caturra Type of coffee you produce: SHB Quantity produced: 3,000 qq Perg. Crop: December to April Height above the sea where your coffee is produced: 1,410 meters above sea level. Certifications the far holds: Rainforest Alliance,C.A.F.E. Practices (Starbucks Coffee Company). DESCRIPTION In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving and island of the patio where we dry our coffee, the mill, farmhouse and school. One of our strong features is that we have our own natural spring water which while we use it we are also able to donate the surplus the Municipio La Mesilla, located at the border of Mexico. In the year 2002 we obtained second place at the national level of the Cup of Excellence with a rating of 94.98. In the year 2003 we obtained the Grand Cru de Caf©, given by the Club of Cafeologia of the Connaissance Association of Caf© of Paris, France. In the year 2004 we obtained the Exceptional Cup 2004. The farm also counts with a school in order to alphabetize the children of the farm. It also has a hydroelectric and we work with earthworms for organic matter. We support the environment by complying with all the pre-requisites of the Certifications of Rainforest and C.A.F.E Practices. In the year 2005, Finca La Bolsa was chosen by Anacafe-Huehuetenango to impart a documentary with the German Channel D W T V, with the purpose of filming the process of high quality coffee production in Guatemala, which was viewed worldwide.
The dry fragrance has an essence of sweet fruit, caramel blended with milk chocolate. At a slightly darker Full City roast, there is a malted milk ball scent, well-defined in the wet aroma as well. The lightest roast was a bit grainy to the nose, but at City+ roast level it is so sweet, again with malt and caramel, unrefined honey, and some dark fruited tones. As for the cup, it has a refined balance, dark milk chocolate roast accent, with almond cake, plum and Prima raisin. As it cools, these nut and fruit confectionary notes really become clear - one test roast had a Baklava aspect to it, walnut and honey. Another was like raisin cake (panetone). Full City roast is where the dark fruits really emerged.