Renardo Ovalle, Vides58



Bourbon, Caturra



La Libertad, Guatemala






1,700 – 1,900 masl


Cup Profile:

Brown Sugar, Dried Fruits, Aromatic

Story of the Producer

Since being founded in 1958 by Jorge Vides, Finca La Bolsa has built a reputation for producing high-quality and unique coffee lots from La Libertad in Huehuetenango. Taken over by Vides’ grandson in 2001, Renardo Ovalle has brought in a new level of innovation, focusing on quality and sustainability. The Vides farm has since expanded beyond Finca La Bolsa, to encompass a selection of farms all with their own unique microclimates.

Vides58 is driven as a company by three pillars of sustainability: social, agricultural and environmental. The social aspect involves working alongside local communities to support regional development, while the agricultural aspect prioritises sustainable and environmentally friendly practices based on Rainforest Alliance standards. Finally, the environmental pillar focuses on ecosystem conservation by protecting wildlife, using water efficiently and preventing deforestation.

El Sendero, which produces this particular coffee, sits between 1700 - 1900masl and is cradled by two mountains. The terroir in this area allows for the chosen varietals of Bourbon and Caturra to flourish magnificently. Using Inga trees to create a shade canopy, the farm sits in a temperature range of 19-24°C, and benefits from a slow maturation, building depth and complexity in the cup profile.

The cherries used in this varietal go through a manual selective picking process, which means only the ripest of cherries are picked. No later than 48 hours after harvesting, the cherries are depulped. After 24 hours, they are fermented, washed and laid out on the patio for 18 days. Once dried to the correct humidity of 10 11%, the coffee is stored in warehouses before being shipped directly to Langdon Coffee Merchants.

Story of the Flavour

The El Sendero hails from the vibrant lands of Huehuetenango and exemplifies the artistry of coffee cultivation. What makes this blend special is its harmonious marriage of these two varietals; Bourbon and Caturra.

Bourbon is a natural mutation of the Typica varietal. It is a tall varietal, characterised by a medium production and excellent cup quality, with tendencies to be balanced with complex acidity, with notes of sweet caramel and honey. Its fruit can vary in colour, including pink, yellow, and red. The Bourbon was introduced to Brazil around 1860 and rapidly spread North towards Central America, where it is still cultivated today.

Caturra is a natural mutation of the Bourbon variety. It was discovered in Brazil in Minas Gerais, between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to grow smaller. Breeders were interested in its small size, allowing plants to be placed closer together and producing more fruit in a smaller space. It was first introduced in Guatemala in the 1940s, along with Costa Rica, Honduras and Panama. Characterised by its small size, it matures at a quicker rate than traditional varieties such as Bourbon and Typica, and results in a greater yield due to its short stature.

What distinguishes El Sendero is its meticulous processing, which accentuates its unique origin. Grown at elevations ranging between 1700 to 1900 meters above sea level, this coffee exhibits a sparkling acidity, while its flavour profile offers fruity notes that dazzle the palate. Delving into the El Sendero, you’ll find yourself transported to a world of complex floral and fruity flavours. At its lighter, a bright and sweet aroma of honey and red currants permeates the air upon grinding. While the cup reveals an orchestra of black cherry, peach, orange acidity, and red currant flavours. Its tea-like characteristic, with a gentle honey sweetness, complements the brew and concludes with a refined floral finish.