Barranca, Guatemala | Washed - MUK-6990
| Farm: | Barranca |
| Location: | La Libertad |
| Varietal: | Caturra & Bourbon |
| Process: | Washed |
| Altitude: | 1300 - 1600 masl |
| Cup Score: | 85.25 |
| Cup profile: | Pear, wine gums, tomato, smooth, good body, milk chocolate |
| Harvest year: | 2023-2024 |
| Moisture Level | 10.90% (as of 9th Jul 2024) |
| Water Activity (aW) | 0.58 |
Barranca is a section of Finca La Bolsa, located in La Libertad, Huehuetenango, Guatemala, and managed by Maria Elena Vides. The farm operates at an altitude of 1,300 to 1,600 meters above sea level, with GPS coordinates 15°35'31.60"N and 91°56’17.06"W. Finca La Bolsa was established in 1958 by Jorge Vides, the grandfather of the current generation. Jorge purchased the land, which was originally covered in forests, and began cultivating Bourbon and Caturra coffee varieties. Despite being a full-time doctor, his passion for coffee farming was unwavering. His dedication to healthcare led to his appointment as Director of the National Hospital of Huehuetenango, which now bears his name. In addition to his work in coffee and medicine, Jorge founded a school on the farm in 1980, which continues to operate and is recognized by the Ministry of Education. In 2001, the farm transitioned to the production of specialty coffee under the management of the second and third generations of the family.
The farm employs 10 permanent workers and between 80 to 100 temporary workers per trimester. Covering 108 hectares, the farm produces an average yield of 1,405 kilograms of green coffee. The main challenges in coffee production include climate change, fluctuating rainfall patterns, rising fertilizer costs, and a significant decrease in available labour. These challenges require careful planning and execution to ensure successful production. Future investment plans focus on separating the productive matrix by coffee variety to increase yield while maintaining high quality. The farm is also enhancing biodiversity by planting more trees to improve environmental efficiency.
Finca La Bolsa is committed to social and environmental responsibility. The farm supports four community schools, provides scholarships for coffee specialization, and manages several tree-planting projects.
The farm produces approximately 152,000 kilograms of green coffee annually, with the harvest occurring between December and April. The varieties grown in this plot are a blend of Caturra and Bourbon. Coffee cultivation is carefully managed, with the picking season varying according to altitude. Pest control is a year-round effort, and the farm follows the ANACAFE program for pruning. Fertilization is conducted from March to October, with three applications based on soil test results. The mix of fertilizers used is 60% chemical and 40% natural ingredients, with an average organic material content of 5%. Weed control is managed from March to November to facilitate other farming activities. New coffee plants are typically introduced between April and June, timed with the first rains of the season.
The coffee processing at Finca La Bolsa is methodical and quality-focused. The coffee is manually picked based on maturity and Brix levels. After a 24-hour pre-fermentation period in the picking bags, the coffee is weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. The drying process lasts 15 to 18 days, with regular movement of the coffee to ensure even drying. Once processed, the coffee is stored in nylon bags at the farm’s warehouse. Samples are collected and tested in a quality lab before the coffee is moved to the dry mill approximately two weeks later, where it is meticulously tracked for traceability.
Water management at Finca La Bolsa is focused on sustainability and efficiency. Irrigation is only used in the nursery, with minimal water consumption per plant. For coffee processing, water is reused after treatment through filters and natural barriers, adhering to national water treatment standards.
Pest and disease management is proactive, with regular monitoring to prevent outbreaks. The farm uses a flower index to predict plant susceptibility based on weather conditions. The traceability of the coffee is rigorously maintained, with every step from cultivation to export recorded in a software system that logs specific hours and dates.
Finca La Bolsa does not produce any other crops. The impact of climate change, particularly in temperature and rainfall distribution, has led to the development of a flowering index that guides farm activities. Financially, the farm faces challenges due to rising production costs, labour shortages, and inflation. To remain competitive, the farm focuses on quality production in its middle and high-altitude areas while increasing productivity in lower-altitude areas using resistant coffee varieties.