Guatemala El Buho - Espresso Roast

About This Coffee

In the charming part of Guatemala called Huehuetenango, the Vides family lives on the El Puente farm. El Puente, with an area of 6 hectares at an altitude of 1600 meters, has created a suitable environment for the production of exceptional coffee cherries. The Vides family has integrated the Caturra, Bourbon and Catuai coffee varieties into their cultivation, creating a symphony of flavors that blend perfectly together. The harvest period, which lasts from January to April, begins with manual selective harvesting, which ensures that only the ripest cherries are selected. What follows is a processing method that combines tradition and innovation. After harvesting, the coffee cherries are carefully placed in bags for 24-36 hours. This is followed by pulping, fermentation and thorough washing after approximately 24 hours. The coffee beans are then dried on raised beds for approximately 15 days. Only when the coffee reaches the optimum moisture level is it carefully stored, thus preserving its exceptional quality. The Vides family's passion for coffee is deeply rooted in their history. The story of the Vides family dates back to 1958, when Jorge Vides began working with the Caturra, Bourbon and Catuai varieties. This legacy has continued to this day