Guatemala's La Bolsa sits between two mountains in the region of Huehuetenango, which provide a very stable, humid micro-climate. 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 hours and is then cleaned of mucilage, graded in channels and soaked overnight. This region traditionally did not grow coffee until 1968 when Dr. Jorge Vides, a distinguished medical professional, bought this land and begin framing it.
Honey, Vanilla and Raisin.
Elevation: 1600 - 1800
Processing Method: Washed
Harvest Period: December - February 2019
Coffee is sold as whole bean in order to preserve its volatile aromatics (aroma). Our coffee goes through an extensive farming, picking, processing, roasting and evaluation process to ensure that it can be served in Cairo in the best form it can be. Ground to serve is the best way to enjoy your coffee!