In 1956 Dr. Jorge Vides Molina bought a piece of land named La Bolsa, it was given that name because it is located between large mountains. It has its own spring water and two rivers go across the property, leaving an island of the drying patio, the mill, farmhouse and school. They are able to donate surplus water from the rivers and creeks on their land to nearby communities, and have achieved Rainforest Alliance Certification.

Of the three non-volcanic regions, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 6,500 feet (2,000 meters). The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.

This micro-lot has a sticky sweet aroma, like dried figs and plums, with a subtle undercurrent of flowers. Being a classic Guatemalan from Huehuetenango, it boasts a robust, winey acidity held in check by a rich, round body. The finish is resonant with dark chocolate and some spice.