Medium roast — Vermont

Description

Vermont Roast: La Bolsa

The Finca La Bolsa, located in La Libertad, Huehuetenango, Guatemala, is managed by Maria Elena Vides. Situated at an altitude of 1,300 to 1,600 meters above sea level, the farm has GPS coordinates of 15°35’31.60″N and 91°56’17.06″W. This farm was established in 1958 by Jorge Vides, the grandfather of the current generation. Initially, the land was forested, and Jorge cultivated Bourbon and Caturra varieties while maintaining his full-time career as a doctor. His passion for both healthcare and coffee led to significant contributions, including his tenure as Director of the National Hospital of Huehuetenango, which now bears his name. Beyond coffee production, Jorge’s humanitarian efforts included founding a school in 1980, which continues to operate on the farm. In 2001, the farm transitioned under the second and third generations of the family to focus on specialty coffee production.Finca La Bolsa employs 10 permanent workers and between 80 to 100 temporary workers per trimester. The farm covers 108 hectares, with an average yield of 1,405 kilograms of green coffee. The main challenges in production include climate change, fluctuations in fertilizer prices, and a significant decrease in available labour. To address these challenges, the farm emphasizes planning and execution. Future investment plans include separating the productive matrix based on the varieties planted to increase yield while maintaining high coffee quality. The farm also focuses on environmental sustainability by planting trees to enhance biodiversity.

The farm is involved in social and environmental initiatives, including supporting four community schools, providing scholarships for coffee specialization, and managing various tree-planting projects.

Finca La Bolsa produces approximately 152,000 kilograms of green coffee annually, with the harvest occurring from December to April. The farm grows a blend of Caturra and Bourbon varieties. The coffee cultivation process is meticulous, with the picking season depending on the altitude. The farm uses traps to control borers year-round and follows the ANACAFE program for pruning. Fertilization is conducted from March to October, using a mix of 60% chemical and 40% natural ingredients, tailored to soil test results. Organic material constitutes 5% of the farm’s composition. Weed control is strategically managed to facilitate other farming activities. New coffee plants are typically planted between April and June.

Coffee processing at Finca La Bolsa is detailed and quality-focused. The coffee is manually picked and selected based on maturity and Brix level. After a 24-hour pre-fermentation period, the coffee is weighed, de-pulped, and undergoes 15 to 24 hours of fermentation, depending on the climate. The drying process lasts 15 to 18 days, with the first eight days involving regular movement of the coffee to ensure even drying. After processing, the coffee is stored in nylon bags in the farm’s warehouse before being moved to the dry mill, where traceability is meticulously maintained.

Water management at the farm is efficient, with irrigation only used in the nursery. The farm adheres to national water treatment standards, recycling water through filters and natural barriers before reusing it in coffee cultivation. Pest and disease management is proactive, with constant monitoring to prevent issues before they arise. The farm’s traceability system records every step of the coffee’s journey from cultivation to export, ensuring complete transparency.

Finca La Bolsa does not produce other crops. The impact of climate change, particularly in temperature and rain distribution, has led to the development of a flowering index to guide farm activities. Financially, the farm faces challenges due to rising production costs, labour shortages, and inflation. To remain competitive, the farm focuses on quality production in its higher-altitude areas and increased productivity in lower-altitude areas using resistant varieties.