In the enchanting landscapes of La Libertad, nestled within Huehuetenango, Guatemala, the Vides Family curates an extraordinary coffee experience at El Puente farm.
El Puente, spanning 6 hectares, stands as a testament to the family's unwavering commitment to crafting exceptional coffee. At an elevation of 1600 meters above sea level, this haven is embraced by the Gravilea and Inga Shade, fostering an environment conducive to producing remarkable coffee cherries. The Vides Family has thoughtfully integrated Caturra, Bourbon, and Catuai coffee varieties into their cultivation, creating a symphony of flavors that harmonize perfectly.
The harvest season, spanning from January to April, is a testament to the meticulousness that defines every aspect of El Puente's operation. The process begins with manual selective picking, ensuring that only the ripest cherries are chosen, setting the foundation for the extraordinary flavours that will soon emerge.
The subsequent processing journey is a fusion of tradition and innovation. Once picked, the coffee cherries are gently placed in bags for 24-36 hours, after which they undergo a delicate depulping and fermentation process, followed by thorough washing after approximately 24 hours. The coffee beans are then spread across the patio, allowing nature to work its magic for a precise period of 15 days. Only when the beans have reached the optimal humidity level are they carefully stored in the farm's warehouses, preserving their exceptional quality.
The Vides Family's passion for coffee is deeply rooted in their history. The acquisition of El Puente in 2017 marked the third generation of their coffee legacy. The story traces back to 1958 when Jorge Vides embarked on his coffee journey, utilizing the Caturra, Bourbon, and Catuai varietals. This legacy of passion and dedication has endured, driving the family to nurture each coffee bean with unwavering care.
Behind the scenes, a dedicated workforce of 8 full-time employees ensures that the family's vision is realized in every step of the cultivation process. The commitment to quality and precision extends beyond the farm's borders. As the coffee embarks on its journey to the cup, it undergoes meticulous milling and processing at a dry mill in Guatemala City, adhering to the exacting standards set by clients. Cupping approvals in the QC lab provide the final stamp of quality before the coffee is elegantly packaged in personalized bags.
Despite their dedication, challenges arise. The family faces the perennial issue of high production costs, a reflection of their unyielding commitment to exceptional quality. Moreover, the migration of pickers and workers from the area underscores broader social dynamics affecting the farm's operations.
