What are the characteristics of Polsa coffee in the Vivetna fruit producing area of Guatemala? Planting history?
What are the characteristics of Polsa coffee in the Vivetna fruit producing area of Guatemala? Planting history?
Finca La Bolsa was acquired by the distinguished medical expert Jorge Vides in 1958. Before that, the land was not used for coffee production. Jorge has won several coffee production awards and Huehuetenango regional service awards, named after the major hospital in the coffee growing community. La Bolsa participated in the 2002 excellent Cup and won the second place with a score of 94.98. La Bolsa sits between two mountains, providing a very stable, humid microclimate. Combined with limestone-rich soil, coffee has a very unique shape, rich in syrup and plenty of malic acid and citric acid. The coffee is fermented for 18 to 24 hours, then the mucus is washed, graded in the channel and soaked overnight.
La Bolsa is RFA certified and complies with CAFE practice guidelines. Coffee Care finances the construction of a school and nursery on the farm and is equipped with trained full-time teachers. All temporary and long-term staff can educate their children and leave their children in school or nurseries by donating food. When children go to school or kindergarten for five days in a row, they receive rice, beans and corn every week. Before the implementation of this food rationing plan, it was very difficult for people to leave their children in the care of others, and school education was not necessarily very important because there was more pressure to get more money to support the family. As a result, schools and nurseries are full for children who do not work on the farm. Accommodation for permanent and temporary workers, separate facilities for men and women, as well as families, bathrooms and kitchens. Part of the farm is a reserved area to promote biodiversity and reduce wind and soil erosion. Inga trees are used as shade trees and fix nitrogen in the soil that is vital to the growth of plants and cherries. Renardo has an inflated composting operation that uses red waste to produce waste.
Batch:
FSC-1155:Dos Rios
Variety: Caturra&Bourbon
Process: washing
Drying method: highly invasive solarization
Cup introduction: Cherry, plum, hibiscus, strawberry. Syrup body and long chocolate end.
Score: 86
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