Poblado Coffi - Guatemala - Whole Beans or Ground

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Poblado Coffi - Guatemala - Whole Beans or Ground

from 6.50

Maker: Poblado Coffi

This ethically sourced coffee is hand selected and roasted by a man called Steffan Huws in Nantlle, Snowdonia, less than 10 miles away from our base. Click on the Maker link above to read more about Steffan, his journey from Medellin, Colombia to North Wales, his passion for great coffee, the people involved in the process and his roastery.

Tasting notes for the Guatemala blend

Roast strength 3/5. Cherry, apple and plum; dense syrupy body.

These beans have been grown at Finca La Bolsa which sits between two mountains at an altitude of 1500-1700m. The humid microclimate and limestone rich soils give the coffee a unique, rich syrupy body with plenty of malic and citric acidity. The Coffee is fermented for between 18 and 24 hours, and is then cleaned, graded in channels and soaked overnight.

Product information

Available in 250g or 1kg bag sizes.

Available as whole beans or ground at the roastery.

Each bag is ethically sourced, hand stamped with a roasting date and a best before date of three months after roasting for the freshest taste.

Click here to see more coffee from Poblado Coffi: Food + Drink

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Farm: Finca La Bolsa

  • Varietal: Bourbon

  • Location: La Libertad, Huehuetenango

  • Altitude: 1800m

  • Process: Washed

  • Owner: Jorge Vides

Cupping Notes

Cherry, apple and plum; dense syrupy body

More Information

Finca La Bolsa sits between two mountains at an altitude of 1500-1700m, which provides a very stable, humid microclimate. These Caturra and Bourbon coffee beans are beautifully balanced with plenty of malic acidity, and a dense syrupy body.

Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms.