Guatemala - Granada

We roast this coffee for espresso. It is suitable for espresso machines, automatic coffee machines and home brewing.

Would you like it for filter? We also roast this coffee in a filter version - you can find it here: Guatemala - Granada

Finca La Bolsa is located in Huehuetenango, Guatemala, at an altitude of 1,300-1,600 meters above sea level. The farm was founded in 1958 by Jorge Vides, grandfather of the current generation of the Vides family. The land was originally covered in forest, and he gradually transformed it into a coffee farm with Bourbon and Caturra varieties.

Jorge Vides worked with coffee alongside his career as a doctor. He later became Director of the National Hospital of Huehuetenango, which now bears his name. His work also remained connected to the local community - in 1980, he founded a school directly on the farm, which still operates today and is recognized by the Ministry of Education.

Since 2001, the farm has been run by the second and third generations of the Vides family. They focus on specialty coffee, quality and long‍-‍term care for the environment in which the coffee grows. The farm supports four community schools, provides scholarships for coffee education and works on tree‍-‍planting projects.

The farm covers 108 hectares and produces approximately 152,000 kilograms of green coffee per year. The harvest takes place from December to April. Like many other producers, the Vides family faces the effects of climate change, irregular rainfall, rising fertilizer prices and a shortage of available labor. This is why the farm works with detailed planning, weather monitoring and precise records of every step from cultivation to export.

Granada was processed using the natural method. The cherries are hand‍-‍picked according to ripeness and Brix levels, which help measure the sugar content of the fruit. This means only ripe cherries are selected for processing.

After picking, the coffee goes through a 36-hour pre‍-‍fermentation directly in the picking bags. It is then weighed, sorted and spread out on African beds, where it dries for 18 to 20 days. During the first eight days, the coffee is turned four times a day, and then twice a day until the end of drying.

After drying, the coffee is stored in nylon bags in the farm warehouse. Samples are tested in a quality lab, and around two weeks later the coffee goes for further processing, where it is prepared for export. Each part of the coffee has its own record, so it is possible to trace where it comes from and what it went through during processing.

Finca La Bolsa also works with efficient water use. Irrigation is used only in the nursery for young plants, and water used in processing is treated through filters and natural barriers before being reused according to local standards.

Granada is a blend of Caturra and Bourbon. Bourbon and Caturra are traditional Arabica varieties that have been grown at Finca La Bolsa since the farm was founded. They grow under shade, the harvest varies according to altitude, and throughout the year the farm regularly monitors pests, diseases and flowering development.