Guatemala El Panal

Description

In 1958, Jorge Vides, the grandfather of the family, founded Finca La Bolsa. He purchased a piece of land covered in untouched forest and began cultivating Bourbon and Caturra coffee varieties. With vision, purpose, and passion, he embarked on a journey that would transform not only this land but the future of Guatemalan coffee. In the highlands of Guatemala, where coffee trees flourish under the shade of native forests, our farmers have crafted a coffee that reflects the sweetness of nature itself. We call it El Panal “The Honeycomb” a name that honors the harmony between coffee, bees, and the land. Just as a honeycomb gathers drops of nectar to create something extraordinary, El Panal brings together the richness of our volcanic soils, the dedication of our farmers, and the slow, natural drying process that preserves every layer of flavor. The coffees are picked manually and left for 36 hours for pre fermentation in the picked bags. Next, the coffee is delivered to the wet mill, where it is picked and sorted. Then the coffee will pass to the correteo, where the fruit is sorted by quality, and then moved to the patio for drying. The coffee will dry for 16 days, the first 8 days the coffee is moved 4 times every 2 hours, then twice daily the final 8 days.