W-Guatemala Finca la Bolsa - Anaerobic Washed - Caturra Rouge, Red Bourbon
Roasted for Filter
A classic Guatemalan coffee with a pronounced acidity that gains depth through the fermentation process. Despite that, it feels clean and washed, making it relatively elegant and balanced. A perfect filter coffee for daily enjoyment.
Story of the Coffee
Produced by La Bolsa farm, this microlot comes from one of its highest plots, “Ventana Grande,” where coffee thrives in the limestone-rich soils of the Huehuetenango region. Ideal weather conditions further elevate the quality of this coffee. Renardo, the farm's owner, is supported daily by his wife, Jacqueline, who crafts the profiles and characteristics of their coffees. This particular blend, named **Jacqueline's 88**, carries the score she proudly assigned, a tribute to her passion and expertise.
**Jacqueline's 88** is a sophisticated coffee, known for its complex fruit aromas balanced by a refined, spicy acidity. With a velvety body reminiscent of the finest African coffees, it offers a truly exceptional and memorable tasting experience.
**About the Region**
La Bolsa farm, tucked into the majestic mountains of Huehuetenango, gets its name from its sack-like appearance—“Bolsa” means “sack” in Spanish. This historic 108-hectare farm sits on limestone-rich soil at altitudes between 1,300 and 1,600 meters, benefiting from excellent weather conditions and a timeless atmosphere.
While the farm’s altitude is impressive, it’s La Bolsa’s dedication to quality and innovation that truly sets it apart. With constant focus on improving harvesting and drying techniques, La Bolsa is committed to producing exceptional coffee.
Brewing Advice
Filter Brewing Recommendations
For filter coffee, we suggest waiting around 10 days post-roast. Our preferred method is using a small V60 cone with 13-15 grams of coffee and 210-250 grams of water. Aim for three pours and an overall brew time of around 2:30 minutes. If your coffee tastes dry, try a coarser grind.Need more guidance? We’re here to help.
Technical Data
Origin: Guatemala
Region: Huehuetenango
Terroir: La Libertad
Farm: Finca La Bolsa
Producer: Renardo Ovalle
Species: Arabica
Varieties: Caturra Rouge, Red Bourbon
Process: Anaerobic Fermentation
Drying Method: Drying beds
Packaging: 69 kg - Jute bags
Altitude: 1,300 - 1,600 meters
Harvest Period: February - March
Type of Harvest: Manual
Score: 86.5
Aromatic Notes: Fruity (Grapes, Raisin, Peach), Floral (Rose), Sweet (Vanilla Sugar, Caramel, Honey)Coffee Flavor Profiles
To be added soon
