This is a sweet and tasty washed Guatemalan coffee from Finca La Bolsa’s La Danta plot! In the cup we find sweet brown sugar notes, caramel, milk chocolate sweetness, and apple acidity. This is a very proper presentation of washed Guatemalan coffee with the balance, sweetness presentation, and level of acidity. Let this one cool!  

For best results, we recommend you rest this coffee for at least 3+ weeks! 

From Proud Mary:

La Danta is a specific plot on Finca La Bolsa where the Vides Family grow Bourbon and Caturra. La Bolsa was founded by Dr. Jorge Vides, a doctor and later the Director of the National Hospital of Huehuetenango, he initially travelled on horseback to the farm, developed a passion for producing high-quality coffee, earning him the "Outstanding Coffee Grower" award from Guatemala's National Coffee Association (ANACAFE) in 1984. Since 1995, the farm has been managed by his daughter, Maria Elena Vides, and his grandson, Renardo "Nayo" Ovalle Vides. 

The farm is committed to environmental sustainability, focusing on ecosystem conservation, water efficiency, and avoiding deforestation. It also supports the local community by providing education through a school founded in 1980 and a daycare and vocational training centre established in 2012. Huehuetenango, known for its high altitude and diverse microclimates, produces coffee with bright and crisp acidity. The region recently excelled in the 2024 Cup of Excellence competition, with the top eight coffees from Guatemala coming from Huehuetenango!