I spent a long time searching for a coffee that could truly fulfill the role of a classic espresso, with chocolate notes and subtle acidity. At first, I thought of a Brazilian coffee, but since that’s available from so many roasters, I eventually turned to a more distinctive, unique alternative.

La Bolsa Farm is located in the Huehuetenango region, nestled between two mountains, where coffee is grown in a stable, humid microclimate on limestone-rich soil. The estate is RFA-certified and follows C.A.F.E. Practices guidelines. Its owner, Jorge Vides, places a strong emphasis on community development, including operating a school, as well as providing education and a food assistance program for the children of employees.

During processing, the bourbon and caturra varieties are fermented for 18–24 hours; cleaning and grading are followed by an overnight soak before the final wash.

As soon as I tasted this washed Guatemalan coffee, I knew right away: this is exactly what I’ve been looking for. It has an exceptionally pleasant creaminess that reminds me of milk chocolate, complemented by subtle notes of dried fruit.
Sweet and creamy, with a clean and long finish—a harmonious, well-balanced espresso.