Guatemala El Rincon is an absolute standout coffee from the Vides family in La Libertad, Huehuetenanga.
This delicious micro-lot has been processed using anaerobic fermentation for 72-hours in cherry and 36-hours in a tank before it is washed and taken to dry on the patio for 16 days and raked to ensure even drying.
While fermentation in coffee is not a new process by any means, anaerobic fermentation does create new and unique flavours. When oxygen is removed from the process the naturally occurring yeast is forced to consume sugars in the fruit to produce energy. This chemical reaction releases enzymes and can completely change the chemical composition and ultimately the flavour of the coffee.
The result? A boozy plum flavour with sweet fruity notes of Red Currant and Chocolate.
In 1958, Jorje Vides founded Finca La Bolsa, his first Coffee Plantation located in La Libertad, Huehuetenango.
Jorje bought the land, which was at that time, covered in forest, and proceeded to cultivate Bourbon and Caturra varietals. Originally the coffee farm as a hobby, as Jorge’s main occupation was as a doctor. Humanitarian at heart, Jorge became director of the national hospital, which bears his name, as well as founding a school at the family farm in 1980, which is still open today.
Now in its third generation of producers, his grandson Renado Ovalle oversees all the production. In 2002 he initiated tasting to differentiate qualities and improve processes. Today, he leads the company with a profound sense of tradition with a knack for innovation. They pride themselves on social, agricultural and environmentally conscious processes and continue to work with neighbouring communities to support development in the region.