El Puente
In La Libertad, within Huehuetenango, Guatemala, the Vides Family curates an extraordinary coffee experience at El Puente farm. The lot known as "El Puente Anaerobic" is a testament to their dedication to excellence and innovation in coffee cultivation.
El Puente, spanning just 6ha, at an elevation of 1600masl, is shaded by gravilea and inga trees, creating an environment perfect for producing remarkable coffee cherries. The Vides Family has integrated caturra, bourbon, and catuaí coffee varieties into their cultivation, creating rich coffee flavours.
The harvest season is testament to the meticulousness that defines every aspect of El Puente's operation. It begins with manual picking, ensuring that only the ripest cherries are chosen. The coffee cherries are then placed in bags for 24 to 36 hours, after which they undergo a depulping and fermentation process, followed by thorough washing after approximately 24 hours. The coffee beans are then spread across the patio to dry for a period of 15 days. When the beans have reached the optimal humidity level are they stored in the farm's warehouses.
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.
Behind the scenes, a dedicated workforce of 8 full-time employees looks after every step of the cultivation process with great commitment to quality and precision. The coffee is then taken to a dry mill in Guatemala City, where cupping approvals in the QC lab provide the final stamp of quality before the coffee is packaged.
El Puente Anaerobic embodies the Vides Family's legacy, of passion, dedication, and innovation. This lot stands as a bridge between generations, ensuring that the future of coffee remains bright in the hands the family who cherish and nurture it.