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HomeCoffeesFinca La Bolsa Granada Natural Huehuetenango
La Libertad, Huehuetenango · Guatemala

Finca La Bolsa Granada Natural Huehuetenango

Natural Caturra, Bourbon, grown at 1400 to 1600 masl

Roasted by Father - Roastery & Espresso Bar

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Cupping score

86/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmFinca La Bolsa, La Libertad, Huehuetenango, Guatemala✓
ProducerJorge Vides
ProcessNaturalShade-grown cherry is hand-picked for ripeness then dried on raised beds over 20 days✓
Harvest—
Altitude1400 to 1600 masl✓
ClimateSubtropical highland
VarietiesCaturra, Bourbon✓
Roast—
Tasting notescandy apple, apricot, navel orange, toasted almond✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • candy apple
    Fruity › Apple
  • apricot
    Fruity
  • navel orange
    Fruity › Citrus › Orange
  • toasted almond
    Nutty/Cocoa › Almond

Supply Chain

  1. Farm

    Finca La Bolsa, La Libertad, Huehuetenango, Guatemala

    Grown by Jorge Vides

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Finca La Bolsa Granada Natural Huehuetenango

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarGuatemala Huehuetenago Vides FamilyLa Bolsa GuatemalaGuatemala El PanalGuatemala La BolsaBolsa 1 Guatemala EspressoOrganic Guatemala Huehuetenango Flor De CafeMore from this producerJorge Vides4More from this farmFinca La Bolsa17 moreSame variety, exploredCaturra3255Bourbon2353Similar flavour profilecandy apple, apricot, naartjie831Same processNatural7627From the same originGuatemala1263More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1400 to 1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability