Filter Coffee Plan

Produced by La Bolsa farm, this microlot comes from one of its highest plots, “Ventana Grande,” where coffee thrives in the limestone-rich soils of the Huehuetenango region. Ideal weather conditions further elevate the quality of this coffee. Renardo, the farm's owner, is supported daily by his wife, Jacqueline, who crafts the profiles and characteristics of their coffees. This particular blend, named **Jacqueline's 88**, carries the score she proudly assigned, a tribute to her passion and expertise.

**Jacqueline's 88** is a sophisticated coffee, known for its complex fruit aromas balanced by a refined, spicy acidity. With a velvety body reminiscent of the finest African coffees, it offers a truly exceptional and memorable tasting experience.

**About the Region**

La Bolsa farm, tucked into the majestic mountains of Huehuetenango, gets its name from its sack-like appearance—“Bolsa” means “sack” in Spanish. This historic 108-hectare farm sits on limestone-rich soil at altitudes between 1,300 and 1,600 meters, benefiting from excellent weather conditions and a timeless atmosphere.

While the farm’s altitude is impressive, it’s La Bolsa’s dedication to quality and innovation that truly sets it apart. With constant focus on improving harvesting and drying techniques, La Bolsa is committed to producing exceptional coffee.

 

This exceptional coffee comes from the village of Bombe, nestled in Ethiopia’s prestigious Sidama region. Grown at an altitude of 1,900 meters and shade-dried by DWD at their station, Bombe coffee benefits from a perfect environment that brings out its distinct and nuanced flavors. Known for its complexity, this coffee upholds the high standards associated with the Sidama appellation.

What makes Bombe coffee truly special is its **forest-grown** heritage, often referred to as "wild coffee." This sustainable method allows coffee plants to flourish naturally in shaded, forested areas, promoting biodiversity and preserving the ecosystem. Grown without synthetic fertilizers or pesticides, the beans develop unique flavor profiles influenced by the diverse flora and fauna. This approach not only results in outstanding coffee but also supports local communities and wildlife, offering a product that is both environmentally friendly and socially responsible. As consumers increasingly seek sustainability, forest coffee stands out as a choice that combines exceptional taste with conservation.

**About the Region**

The Wax General Trading station is located in Bombe village, Sidama, at an altitude of 1,950 meters. DWD meticulously processes coffee from local producers here, using various methods such as washed, plain, and anaerobic fermentation. Sidama’s long-standing coffee culture thrives in this region, where a mixed farming system allows farmers to cultivate both coffee and food crops, securing livelihoods.

Sidama is renowned for producing some of Ethiopia's finest coffees. Its high altitudes, ranging from 1,500 to 2,200 meters, combined with fertile volcanic soils and ideal weather conditions, make it perfect for growing premium Arabica coffee. The region’s heirloom varieties deliver diverse flavors, from fruity and floral to spicy, making Sidama a key player in Ethiopia’s coffee culture. Globally recognized for its high-quality, specialty coffees, Sidama is a true gem in the world of coffee.

Espresso Brewing Recommendations
To extract the perfect shot, we recommend allowing your coffee to rest for at least three weeks post-roast. Espresso is an art that requires precision. Here’s a guideline to get you started:

• Temperature: 93-94°C
• Pre-infusion: Up to 4 seconds
• Dose: 17-17.5 grams (using an 18-gram basket)
• Brew time: 18-26 seconds
• Yield: 32-42 grams of espresso, depending on your preference for body and flavor balance.

For more detailed advice or personalized tips, feel free to contact us.

Origin: Guatemala
Region: Huehuetenango
Terroir: La Libertad
Farm: Finca La Bolsa
Producer: Renardo Ovalle
Species: Arabica
Varieties: Caturra Rouge, Red Bourbon
Process: Anaerobic Fermentation
Drying Method: Drying beds
Packaging: 69 kg - Jute bags
Altitude: 1,300 - 1,600 meters
Harvest Period: February - March
Type of Harvest: Manual
Score: 86.5
Aromatic Notes: Fruity (Grapes, Raisin, Peach), Floral (Rose), Sweet (Vanilla Sugar, Caramel, Honey)

 

Origin: Ethiopia
Zone: Sidama
Woreda: Bensa
Farm: Bombe
Exporter: DWD
Species: Arabica
Variety: Heirloom
Process: Natural
Drying: Drying beds
Packaging: 60 kg - Jute bags
Altitude: 1,950 meters
Harvest Period: November - January
Type of Harvest: Manual
Score: 88
Aromatic Notes: Spicy (Licorice), Fruity (Plum, Fig, Blackcurrant), Floral (Violet), Sweet (Maple Syrup, Honey)