Huehuetenango is renowned for producing some of Guatemala’s most complex and vibrant coffees. Located in the country’s northwestern highlands, the region’s unique microclimate—characterized by high altitude, consistent rainfall, and volcanic soil—creates ideal conditions for exceptional coffee cultivation.

Founded in 1958 by Dr. Jorge Vides, Finca La Bolsa is a testament to passion beyond profession. A full-time doctor who established a school on the farm in 1980, Jorge’s legacy continues through his family. Today, the second and third generations manage the 108-hectare farm, focusing on specialty coffee production and community development.

The farm’s meticulous washed process begins with careful manual harvesting based on cherry maturity. After picking, cherries undergo a 24-hour pre-fermentation, followed by de-pulping and 15-24 hours of fermentation. Beans are then dried for 15-18 days, with frequent movement ensuring consistent quality and minimal water usage.