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Guatemala - El Rincon

from 7.25
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Guatemala - El Rincon

from 7.25

Region: Huehuetenango

Altitude: 1,500 - 1,700m

Process: Washed

Varietals: Bourbon & Caturra

Tasting notes: Nutty, Caramel, Buttery Texture

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Region: Huehuetenango

Altitude: 1,500 - 1,700m

Process: Washed

Varietals: Bourbon & Caturra

Tasting notes: Nutty, Caramel, Buttery Texture

El Rincon is a farm that belongs to Renardo Ovalle, located in La Libertard (Huehuetenango, Guatemala). This coffee comes from the "El Cabro" plot, and was scored 86 by his wife Jacqueline, Q-grader and official cupper of the farm.

Renardo Ovalle is the third generation of the family to produce a coffee in the region of Huehuetenango. Their farms are gathered under the name of Vides 58, in tribute to his grandfather, Jorge Vides, who created the first familial farm in 1958: La Bolsa.

In 1958, Jorge Vides founded the Finca La Bolsa, a coffee plant located in La Libertad, Huehuetenango. As a doctor, he used to spend the week on the road to visit his patients. The farm was a hobby. His passion for the health sector led him to become the head of the national hospital of Huehuetenango, which, today, has his name: Jorge Vides. The farm, first covered with forests, was then cultivated with coffees of bourbon and caturra varieties. The humanist philosophy of Jorge Vides settled in the farm?s heart since the plant, since 1980, owns a school (still in function) which is today renowned by the ministry of education and has the name of its founder as well.

Today, the Ovalle family is one of the most renowned Guatemalan families in the world of specialty coffee. Their numerous Cup of Excellence prizes and the positioning of their coffees in the most renowned roasting companies in the world helped them acquiring this reputation. The Ovalle family invests a lot in people with important social projects in their plants:

- Kindergarten and school for workers' children
- Balanced meals for all of the workers
- More important wages than in most of the farms of the country.

El Rincon is a farm that belongs to Yolanda Molina and located in La Libertard, close to Renardo's other farm (La Bolsa). Prepared in Bourbon Rouge and Caturra, this coffee is grown on a limestone soil between 1500 and 1700m of altitude. The farm benefits from average temperatures from 15 to 24°C, a humidity rate of 70-80% and annual precipitations of 1590mm.

This coffee comes from the "El Cabro" plot, allowing Renardo to produce a very good blend Red Bourbon/Caturra of score 86.

The cherries are harvested at maturity and then pulped before being placed in fermentation tanks for about 24 to 48 hours (depending entirely on the climate at the time of fermentation). The beans then pass into the waterways where they are graded according to their density and washed simultaneously. Drying is then done on a patio or African bed in a greenhouse and lasts about 10-16 days.