Guatemala – El Buho

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.