FINCA CUEVITAS

ORIGIN : Huehuetenango, Guatemala FARMER : Maria Elena Vides ALTITUDE : 1600 m VARIETAL : Bourbon, Caturra PROCESSING : Washed, 72 Hour Anerobic Prefermentation in Cherry ROAST : Light-Medium TASTING NOTES : Mandarin Orange, Lime Zest, Floral, Light-Brown Sugar, Honeydew Melon

Finca Cuevitas is part of the Vides family’s growing legacy in Huehuetenango, Guatemala. Located in the scenic highlands near La Bolsa, the farm is named after the small caves that dot the surrounding hillsides. At elevations reaching 1,600 meters, the microclimate and soil composition of this area provide ideal conditions for cultivating high-quality Arabica varieties. Under the leadership of Maria Elena Vides, the farm continues to build on decades of family expertise while embracing innovative techniques that push quality forward.

This particular lot underwent a 72-hour aerobic prefermentation while still in cherry, a technique that enhances enzymatic activity and deepens the flavor complexity before the traditional washed process begins. The result is a clean, structured cup with elevated sweetness and fruit character - attributes that reflect both the precision of the method and the care taken at every step from harvest to drying.

Finca Cuevitas represents the dynamic evolution of Guatemalan coffee, where heritage and experimentation work side by side. Through the vision of producers like Maria Elena Vides, coffees from this region continue to stand out for their clarity, innovation, and deep connection to place.

 

We roast on Tuesdays and Wednesdays and to ensure the best tasting coffee, orders received after 8pm Sunday may not be processed or shipped until the following week. Wholesale Customers are asked to please place orders no later than Sunday evening in order to receive orders same-week. Thank you!

Produced by Maria Elena Vides, Finca Cuevitas represents a sophisticated approach to traditional coffee cultivation in Guatemala · Huehuetenango. This lot features the Bourbon varietal, which is widely celebrated for its balanced sweetness and complex acidity. What distinguishes this specific offering from Bard Coffee is the meticulous post-harvest handling; the cherries undergo a 72-hour anaerobic prefermentation before being washed.

While processing methods like anaerobic fermentation are often used to amplify a coffee's inherent characteristics, they can also introduce unique, vibrant profiles that push beyond standard expectations. When evaluating such nuanced cups, referencing a flavor wheel can be helpful to identify the interplay between the bright citrus notes of mandarin and lime zest and the softer, sugary undertones of honeydew melon. This careful balance of technique and terroir highlights the potential for innovation within the established coffee traditions of the Huehuetenango region.