Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production.
Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him.
La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98.
La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity.
Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.
Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion.
Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth.
Renardo has an expansive composting operation to make use of waste products, using redworms.