The lot called Piedra Azul is part of the production from the El Rincon Farm owned by the Vides family. The name comes from the blue rocks that emerge in the stream that runs next to the plot where the coffee is grown. El Rincon is part of Finca La Bolsa.

This coffee is processed using the anaerobic washed method. Anaerobic or semi-anaerobic coffees are fermented with reduced amounts or no oxygen. You can find both washed and natural lots that utilize this processing method. Most commonly, the coffee cherries (natural process) or parchment coffee (washed process) are sealed in airtight drums or bags for a period of fermentation. The aim of this processing method is to introduce new flavours that wouldn’t otherwise occur with more orthodox processing methods.

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. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. 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.

Country of origin: Guatemala

Region: Huehuetenango

Farmer/Farm: Vides Family / Piedra Azu

Elevation: 1400-1800m

Variety: Caturra, Bourbon

Processing Method: Washed Anaerobic

Tasting notes: red apples, plums, cranberry, rose-hips, toffee

Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.

Delivery: We deliver daily from Monday to Friday in the country by express courier within 1-2 working days. For orders above 200 lei the delivery is free.