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LA BOLSA JACQUELINE’S 88, GUATEMALA 250gr Öğütülmemiş 1kg Öğütülmemiş


complex, floral, raspberry, brown sugars

Region: La Libertad, Huehuetenango
Farm: La Bolsa
Farmer: Jacqueline and Renardo Ovalle
Variety:  Red bourbon, Red caturra
Process:  washed
Altitude:  1300-1600masl
Harvest:  2021-2022
Supplier: Belco



250 gr Whole Bean :


1 kg Whole Bean :

La Libertad, Huehuetenango
Jacqueline and Renardo Ovalle
red bourbon, red caturra

Notes Of A Roaster From The Underground: Smooth, Floral, Apple

omniroast      Omni-roast (Espresso/Brew)





Produced by the La Bolsa farm, this microlot is cultivatedin one of the highest "Ventana Grande" plots. Grown in a limestone soil characteristic of the Huehuetenango region, this unique coffee benefits from the ideal weather conditions in which it is produced. The farm's owner, Renardo, receives daily help from his wife Jacqueline who establish profiles and characteristics for the farm's coffees. This coffee bears her name followed by the score she gave it, in honour of her passion and expertise.

Jacqueline's 88 is an excellent, high-quality coffee of a definite complexity. Its fruity aromatic profile is balanced delicately against a spicy but refined acidity. Its very winy body is reminiscent of the great African coffees.


We decided to support women producers by identifying their coffees with a WOMEN COFFEE logo. Why?
Because women play a vital role in the industry, they have a strong involvement in the farms and represent more than 70% of the labour force in the fields, harvesting, sorting the beans...
However, only 10% of them are entrepreneurs and only 20% are landowners (including joint ownership with their spouses).
Increasing the income of women producers has a direct and positive impact on the education of children and the comfort of the home.


Finca la Bolsa

La Bolsa is the oldest of the three Vides 58 farms. Tucked in between majestic mountains, it looks like it has been placed within a bag, hence its atypical name, "Bolsa", meaning "bag" in Spanish. It is a magnificent 108-hectare farm with a history, situated on a limestone soil at an altitude of between 1,300 and 1,600 metres. It is a site suspended in time that benefits from very good weather conditions.

The farm is located at a very high altitude, which is rare, but above all it differs from the others in that perfection and innovation are constant priorities. Here, coffee quality remains a primary concern. The harvesting and drying processes are regularly reviewed and improved to ensure an exceptional coffee. And this work has paid off, since La Bolsa has won numerous awards for the quality of its coffees, including a Cup of Excellence in 2002.

The Ovalle family invests a great deal in their employees by developing a number of ambitious social projects for their plantations, including:
- a day care facility and school for their employees' children
- meals for all workers

- a higher wage than that paid by most of the country's farms

Renardo Ovalle is the third generation of his family to produce coffee in the Huehuetenango region in the north of Guatemala. He owns the La Bolsa, El Rincon and Las Terrazas farms. The company was renamed Vides 58 in homage to his grandfather, Jorge Vides, who created the farm. Renardo is supported by his parents and his wife, Jacqueline, who uses her discerning palate and Q Grader training to help define the profiles and characteristics of each of the farm's coffees.

A doctor by profession, Jorge Vides bequeathed a humanist philosophy that still influences the farm's development and the Ovalle family today. They are involved in numerous social projects aimed at improving the living and working conditions of their employees. They have created a day care facility for the workers' children, provide balanced meals and even pay a higher wage than most of the other farms in the country. The human dimension is still a priority concern for the producer.

Renardo has a passion for coffee production that is shared by his employees, and this is felt all the way through to the cup. Today, the Ovalle family is one of the most recognised Guatemalan families in the world of specialty coffee. A reputation helped by the fact that their coffees have won numerous Cup of Excellence awards and are well-positioned among the world's most renowned roasts





While coffee came to Guatemala in the late 18th century, as with much of the Central and South American colonies, cultivation of the crop began to gain steam in the 1860s, with the arrival of European immigrants who were encouraged by the Guatemalan government to establish plantations. Seeds and young coffee plants were distributed as encouragement, as the country’s main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. By the late 1800s, Guatemala was exporting more nearly 300 million pounds of coffee annually. Until 2011, it was among the five largest coffee-producing countries in the world, though in recent years it has been outperformed by Honduras.

A large percentage of Guatemala’s population, and therefore also the coffee sector, identifies with one of more than 20 officially recognized indigenous groups, and most of the farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.

In 1960, coffee growers developed their own union, which has since become the national coffee institute Anacafé (Asosiación Nacional del Café), which is a research center, marketing agent, and financial organization that provides loans and offers support to growers throughout the various regions.

Starting in 2012 and lasting for several years, an outbreak of coffee-leaf rust proved a tremendous obstacle for coffee production in the country, reducing yields by as much as 25%, and causing the government to declare a state of emergency. Farmers attempted a combination of chemical and organic treatments, intensely targeted pruning, reduction of shade plants, and replacing susceptible varieties like Bourbon, Caturra, and Catuai with more leaf-rust-resistant ones. Anacafé, has been working closely with World Coffee Research on variety trials and research that will hopefully result in future protection and prevention of similar outbreaks, as well as provide more productive harvests for the smallholder farmers.



Regional Profiles


Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Café Imports primarily works in four of the main growing regions.

ANTIGUA has farms mostly between 1300–1600 meters, many situated on one of the three main volcanoes, called Agua, Fuego, and Acatenango. The volcanic soil helps lock in moisture, as the region is sunnier and tends to get less rainfall than elsewhere, and the coffees are sweet, smooth, and good for blending or as mild, lower-acid single-origin offerings.

ATITLAN has a very rich soil composition thanks to the volcanoes that surround Lake Atitlan. The windy and wet climate contribute to the nutty, chocolate characteristics that are balanced by a lemony acid and some florals.

HUEHUETENANGO is probably the most famous (and difficult to pronounce—it is generally said “way-way-ten-AN-go”) region, and has the highest altitudes in the country, as high as 2,000 meters. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

NUEVO ORIENTE is a small region to the eastern edge of the country, butting up against the Honduran border. Its climate is cloudier and rainier than some of the other regions, and the relatively stable temperatures and limited sunlight create a full-bodied coffee with loads of balance.



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