CUP SCORE 87.50 (scaa cup protocol)
Mandarin / Vanilla / Apricot / Cocoa
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
Yolanda Galido Guatemala
Huehuetenango 1500-1700 mt
Washed Caturra, Bourbon
Pulping process Cultivar
February 16 July 16
Picked in Landed in
1800 kg GrainPro bags
Lot size Arrived in
Rubens Gardelli drum roaster
Roast profile by Roasted on
THE STORY BEHIND
El Rincon sits in the corner of a valley of limestone hills, and so is protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm.
Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals.
Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm. This microlot is from a 5 hectare plot, and was picked over 7 days. The coffee was fermented for 20 hours and soaked for 12 hours.
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