About This Coffee
Jorge Vides, patriarch of the Vides58 family-owned exporter, purchased his first coffee farm, Finca La Bolsa, in 1958. Jorge was the kind of man who poured his heart into everything he did. In addition to cultivating coffee, Jorge also worked full-time as a physician. In the beginning, he saw patients Mondays through Fridays and worked on the farm during all other hours. He later became director of the National Hospital of Huehuetenango, which still bears his name today.
In addition to producing coffee and saving lives through medicine, Jorge founded a school on the farm in 1980. The school, authorized by the National Ministry for Education, is still educating young people in the community today.
Vides58 also established a joint program with Association Coffee Care, an organization dedicated to reducing instances of child labor by offering educational and recreational programs to children aged 2 to 14.
Today, Vides58 is as family-owned as ever. They managed several farms, including Finca La Bolsa, Finca Terrazas and Finca El Sarral.
Harvest & Post-Harvest
After selective handpicking, farmers deliver their cherry to the wet mill at Finca La Bolsa. Cherry is pulped and then dry fermented. Parchment is then washed in clean water and dried on patios. Parchment is raked frequently to ensure even drying. It takes an average of 18 days for parchment to dry.
Coffee in Guatemala
Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market.
The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs.
The quality of coffee being produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers. There are more and more small holder farmers producing exceptional coffee at high altitudes. Cooperatives are becoming more appealing to so many smallholders because they often offer farmers financing and other support for improving their farming and processing and are frequently able to offer higher prices for cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as specialty.