English
Čeština
Guatemala – El Buho
€ 15.38
Country: Guatemala
Region: La Libertad, Huehuetenango
Farm / station: El Buho (part of Finca La Bolsa)
Producer: Vides Family / Finca La Bolsa
Altitude: 1,800 m a.s.l.
Variety: San Ramón, Caturra
Processing: washed
Tasting notes: macadamia nut, carrot cake, lime
Preparation: suitable for espresso preparation, for both portafilter and automatic machines, also ideal for home use
Type of coffee: roasted coffee beans
This coffee got its name from the place where it grows – on the edge of a forest where owls can be heard at night. “El Buho” means owl in Spanish.
Here, in the mountains of Huehuetenango, the cherries ripen with a gentle chocolate sweetness, fruity notes, and a clean, tea-like lightness.
A coffee for those who enjoy calm, balanced flavours and look for harmony in every cup.
Farm and station story
El Buho comes from a plot of the same name, part of Finca La Bolsa in Huehuetenango.
It was named after the forest at the edge of the farm, where the sound of owls fills the night, el buho means “owl” in Spanish.
Finca La Bolsa was founded in 1958 by Dr. Jorge Vides, who transformed unused land into one of the most respected coffee farms in the region.
In 2002, La Bolsa achieved 2nd place in the Cup of Excellence competition with an impressive score of 94.98 points.
Today, the farm is run by the Vides family, continuing his vision of combining exceptional quality with a responsible approach to people and the environment.
The farm operates a school and nursery for the children of its workers, providing both education and meals. This allows families to keep their children in school rather than working on the farm.
Parts of the farm are protected forest areas that help preserve biodiversity and prevent soil erosion.
Processing
La Bolsa sits between two mountains that create a stable, humid microclimate, ideal for the slow ripening of coffee cherries.
After harvesting, the coffee is fermented for 18–24 hours, then the natural fruity layer surrounding the beans is carefully removed, and the beans are washed and soaked overnight.
This method ensures a clean cup profile, syrupy texture, and balanced fruit acidity typical of coffees from Huehuetenango.
Variety
The combination of San Ramón and Caturra is a classic of the Guatemalan highlands. San Ramón adds body and chocolate tones, while Caturra brings gentle acidity and balance. Together, they create an elegant coffee with clarity, sweetness, and a long, smooth finish.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Uganda
Region: Mt Elgon, East Uganda
Farm/station: collaborating farmers around Zebigi / The Coffee Gardens
Producer: The Coffee Gardens
Altitude: 1 800 – 2 200 m a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: washed / dry fermentation
Tasting notes: chamomile tea, butter cookies, pomelo
Preparation: suitable for espresso-based coffee preparation, including home espresso machines. You can also find this coffee in a filter roast version (Solo dripper, V60, Aeropress, Chemex, French press, Clever Dripper…).
Type of coffee: roasted whole bean coffee
Why Uganda Matters
Zebigi isn’t just another specialty coffee. It’s part of a bigger story that we’ve poured a piece of ourselves into. A year ago, we had the chance to be right there in Uganda – to meet the farmers who grow the coffee, to see the process from harvest to drying. And that’s when we realized we wanted to do even more.
Together with The Coffee Gardens, we co-financed the opening of a QC Lab in Uganda. This quality control laboratory enables farmers to evaluate their harvest directly on site, refine their practices, and, as a result, achieve fairer prices.
Every cup of Zebigi is not only about flavor, but also about the future. About giving farmers the tools and knowledge that open doors to better conditions and stability. And that’s exactly why we love returning to Uganda.🤎
Country: Indonesia
Region: Pegasing
Farm / Station: Team Pegasing
Producer: Hendra & family
Altitude: 1,300 – 1,500 masl
Variety: Tim Tim, Gayo 1
Process: carbonic maceration
Taste profile: kombucha, cascara, cocoa beans
Preparation: suitable for all filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: roasted whole bean coffee
Hendra is our long-time partner from Indonesia, whose approach to coffee never stops inspiring us. Each of his harvests is a blend of precision, curiosity, and deep passion for the craft. This carbonic maceration from Pegasing delivers a delicate cherry liqueur sweetness, sparkling wine-like brightness, and a truly elegant finish.
Country: Colombia
Region: Piendamó, Cauca Department
Farm / Station: Members of the Asociación de Caficultores del Cauca (ACC)
Producer: ACC – Asociación de Caficultores del Cauca
Altitude: 1,700 to 2,100 m a.s.l.
Variety: Castillo
Process: Washed
Cup Profile: orange, nettle tea, star anise
Preparation: suitable for espresso-based coffee preparation, including home espresso machines. You can also find this coffee in a filter roast version (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Type of coffee: Roasted whole bean coffee
Why Inza Matters
Inza isn’t just another coffee – it’s a story of resilience and connection. This year, our “dad” Petr traveled there, and even though local unrest nearly kept him from reaching the region, he eventually met the people behind this coffee.
High in the mountains of Cauca, smallholder farmers grow coffee on steep slopes, most of the work done by hand. Their dedication to quality shines through in every cup. For us, Inza is a reminder of their commitment and the strong community that makes Colombian coffee so special. 🤎
Country: Colombia
Region: Piendamó, Cauca
Farm / station: El Silencio
Producer: Robinson Rivera (ACC association member)
Altitude: 1,740 m a.s.l.
Variety: Castillo
Process: honey
Tasting notes: lime, peach jam, black tea, cashew
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Coffee type: roasted whole-bean coffee
We fell in love with Robinson’s coffee. Besides being clean, fruity, and an incredibly approachable filter coffee, it carries a sense of long-standing patience, the sun of the Colombian Cauca region, and the warm feeling that together, we are helping to build stability and peace in a small community. It brings a piece of sincere joy from honest craftsmanship right into your hands.
Country: Ethiopia
Region: Lalesa, Gedeb
Farm / station: Lalesa Gedeb
Producer: Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: anaerobic natural
Tasting notes: cherry cola, mulberry, cocoa beans
Brew method: suitable for all filter brewing methods (V60, Solo Dripper, AeroPress, Chemex, French press…)
Type of coffee: roasted whole bean coffee
For us, Lalesa is not just the name of a station. It is a place where we stood and watched women carefully sorting coffee, and where we admired Wubit as she led the team with incredible determination. Lalesa is proof that coffee can change lives. And now we can share this coffee with you. It is the taste of a place that truly moved us.
Country: Peru
Region: El Diamante, San José de Lourdes
Farm / station: Roger Chilcon
Producer: Roger Chilcon Flores
Altitude: 1,900–2,000 m a.s.l.
Variety: Caturra, Pache
Processing: washed
Tasting notes: orange, chamomile tea, cashew
Preparation: suitable for all filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…). Also available in espresso roast.
Type of coffee: roasted coffee beans
From the mountains of northern Peru comes a coffee that touched us with its purity and its story. Roger Chilcon does everything his own way, slowly, honestly, and with deep respect for the land and the people around him. His coffee reminds us that the world of specialty coffee isn’t built on trends but on people who truly love what they do. And that’s exactly the kind of coffee we want to roast at Father’s.
Country: Peru
Region: Jaén, Cajamarca
Farm / Station: Jaén
Altitude: 1750 – 2000 MASL
Variety: Catuai, Pache, Caturra
Process: Washed
Tasting notes: Milk chocolate with nuts, hibiscus, green apple
Preparation: suitable for espresso-based coffee preparation, including home espresso machines. You can also find this coffee in a filter roast version
Type of coffee: roasted whole bean coffee
Jaén brings together eight farmers from the Cajamarca region of northern Peru, who, thanks to meticulous processing and ideal growing conditions, produce exceptional specialty coffee. This region is also a hub for innovation in transparency and sustainability. With careful processing and a strong focus on quality, their harvest transforms into the coffee we have roasted for you.
Country: Colombia
Region: Anserma, Caldas
Farm / station: Anserma Cooperative (Attia – Chapata project)
Producer: Luis Miguel (General Manager)
Altitude: 1800 m a.s.l.
Variety: Castillo
Process: natural with extended fermentation
Tasting notes: orange wine, chocolate-covered cherries, cocoa
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Coffee type: roasted whole-bean coffee
Chapata coffee quickly found its place in our roastery and in your homes. It is the kind of coffee you want to enjoy every single day. You can taste the care with which Luis Miguel and the people in Anserma prepared it, as well as the courage they showed in embracing new processing methods. It is a coffee you will love returning to for its approachability and warm character.
Country: Ethiopia
Region: Gedeb
Washing Station: Lalesa
Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Natural
Tasting notes: blueberry cheesecake, lime
Brew method: Suitable for all filter brewing methods (V60, AeroPress, Chemex, French press…)
Type: Roasted whole bean coffee
Lalesa isn’t just the name of a station for us, it’s a place we stood at last year, watching women carefully sort coffee cherries and admiring Wubit’s incredible dedication as she leads her team. Lalesa proves that coffee truly can change lives. And today, we’re proud to share that coffee with you. It’s the taste of a place that touched us deeply.
We roast it both for filter and espresso.
Did you know that we also have a limited edition from Lalesa processed using the black honey method?
Country: Indonesia
Region: Botolinggo Village, East Java Province (Mt. Ijen)
Farm / station: Ijen Highlands
Producer: Kevenka (Kevin & Kenny Soewondo)
Altitude: 1,250–1,700 m a.s.l.
Variety: Komasti, Andungsari, Bourbon, Kartika, Abysinia
Process: carbonic maceration (anaerobic)
Tasting notes: cacao nibs, apple strudel, orange
Preparation: suitable for all types of filter coffee preparation (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).
Coffee type: roasted whole-bean coffee
We met Kevin and Kenny in person. In May 2025, we spent several days with them directly on Java. They introduced us to their families, friends, and the people from the farms. We experienced the season opening with them, complete with a shared prayer and a meal, and we even hiked up the volcano together. For us, this coffee represents a return to a place where we felt like part of the family.
Country: Ethiopia
Region: Gedeb
Washing Station: Lalesa
Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Natural
Tasting notes: blueberry cheesecake, lime
Preparation: suitable for making espresso-based coffees, including in-home coffee machines
Type: Roasted whole bean coffee
Lalesa isn’t just the name of a station for us, it’s a place we stood at last year, watching women carefully sort coffee cherries and admiring Wubit’s incredible dedication as she leads her team. Lalesa proves that coffee truly can change lives. And today, we’re proud to share that coffee with you. It’s the taste of a place that touched us deeply.
We roast it both for filter and espresso.
Did you know that we also have a limited edition from Lalesa processed using the black honey method?
Country: Indonesia
Region: Pegasing
Farm / Station: Team Pegasing
Producer: Hendra & family
Altitude: 1,300 – 1,500 masl
Variety: Tim Tim, Gayo 1
Processing: Natural
Taste profile: cherry pie, lemon balm tea
Preparation: Suitable for all filter brewing methods (Solo Dripper, V60, Chemex, Aeropress, French press…)
Type of coffee: Roasted whole bean coffee
Hendra is our long-term partner from Indonesia and someone who truly inspires us with his approach to coffee. We met him again this year at World of Coffee in Indonesia and were reminded how much passion and innovation he pours into every harvest. His work proves that when tradition meets experimentation, the result can be something truly exceptional.