Guatemala La Bolsa – a Sweet Coffee from Huehuetenango
INFO
Guatemala La Bolsa comes from the Huehuetenango region in western Guatemala, one of the most highly regarded coffee-growing areas in Latin America. Finca La Bolsa is known for the consistently high quality of its production, and its coffees have received numerous cupping awards as well as recognition at barista competitions.
The farm was purchased in 1956 by Dr. Jorge Vides Molina. The name “La Bolsa” refers to its location between two mountains. Two rivers also run through the property, creating a naturally separated area where the mill, farmhouse, school and drying patios are located.
This microlot is most likely made up of a combination of traditional varieties including Bourbon, Catimor, Caturra, Maragogype and Pache. The coffee is naturally processed, a method that enhances its sweetness, fruit character and aromatic intensity.
In the cup, you can expect passion fruit, blackberry and caramel. The profile is complemented by gentle acidity and pronounced fruity sweetness, creating a complex, aromatic and pleasantly sweet cup.
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Flow #01, Seasonal Espresso Blend
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Ethiopia, Chelbesa
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Kenya, Nyeri AB
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Don't know how to prepare coffee? Check out our "Learn" section.
Espresso
The correct setting of espresso is an essential skill for every barista. The speed at which ground coffee dissolves in water significantly affects the taste of the final drink. The flavor of espresso depends on the amount of coffee used, the total weight of the drink, and the time it takes to prepare it. By using a simple ratio and a few steps, we can create a perfectly balanced and tasty espresso.
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Pour-Over
With a kettle, dripper, and filter, you can prepare coffee using the pour-over method, which guarantees a clean taste. This method is suitable for various types of coffee, but beans with a light to medium roast and gentle acidity shine the brightest. Among the most recognized pour-over techniques is the V60, which creates a clean flavor and pronounced aroma. This recipe is ideal for one serving of V60.
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French press
The French press is a simple and classic way to prepare coffee. Although it is not always sufficiently appreciated, it can yield great results when used correctly. The coffee grounds are fully immersed in hot water during preparation, which gives the drink an intense sweet flavor. You will especially appreciate this when adding milk, as the strength of the coffee remains intact. The French press is ideal for multiple people and naturally sweet coffees.
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AeroPress
AeroPress is an excellent coffee brewing device that uses high pressure for extraction and delivers a great cup. This means you can use espresso-roasted coffee as well as filter coffee. The AeroPress is a fun device that allows you to easily prepare a single cup of coffee – it is cleaner than a French press but richer in flavor than coffee brewed using the pour-over method.
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Cold Brew
The hot summer months are a great time to prepare our favorite cold brew. This coffee offers a naturally sweet and concentrated flavor, which can be tried with milk or just with ice for refreshment. We recommend coffee beans with a strong flavor and intense sweetness to make the cold brew full of taste. If you don't have a special container, you can prepare it like we do in a French press.
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Moka pot
The moka pot, invented in 1933 by Alfonso Bialetti, is an icon of Italian coffee culture, alongside the classic coffee maker. It is favored for its simple, quick process and the resulting full and sweet flavor. There are many different models, so it is important to adjust the recipe to the size of the pot. We use the standard three-cup version, and here is our method.
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