About the coffee

This particular lot comes from the El Cabro plot on the La Bolsa farm. The farm 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. The coffee is depulped and then fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.

La Bolsa is RFA certified & follows C.A.F.E practises guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full-time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family.

As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Finca La Bolsa is deeply committed to environmentally sustainable practices and actively prioritises conservation of ecosystems by protecting wildlife, efficient use of water, and avoiding deforestation.