Guatemala Huehuetenango – El Sol Natural – Single Origin
El Sol – “The Sun.” As the name suggests, this coffee brings brightness, warmth, and natural sweetness to your cup, mirroring the highland Guatemalan sun that slowly dries its cherries.
This is a radiant, fruit-forward natural coffee with layered sweetness, smooth body, and the signature clarity Huehuetenango is known for — shaped by generations of Vides family craft.
A balanced yet expressive coffee, full of berry-driven sweetness, cocoa depth and vibrant acidity. Beautiful black or with milk. Also fantastic as a cold brew — but as always, there are no rules to enjoying great coffee.
Taste Profile
A bold, expressive natural from Huehuetenango with sweet berry notes, forest-fruit complexity, cocoa smoothness, and a juicy finish. Whole-cherry sun-drying intensifies fruit and sweetness for a rich, layered cup.
Taste Notes:
- Sweet Berry
- Forest Fruit
- Mulberry
- Purple Grape
- Cocoa / Milk Chocolate
- Subtle Musk
-
Filter Roast → highlights bright berries, forest-fruit sweetness, juicy grape acidity and a clean, syrupy finish.
-
Espresso Roast → rich and rounded with chocolate body, mulberry sweetness and a smooth, fruit-driven finish that cuts beautifully through milk.
Story & Origin
This coffee is produced by the third-generation Vides 58 family, founded in 1958 by Dr. Jorge Vides in La Libertad, Huehuetenango. Originally a hospital director, Jorge transformed forest-covered highland land into the iconic Finca La Bolsa.
Today, production is led by his grandson Renardo Ovalle, with all Vides farms operating on three core pillars: Social Responsibility, Sustainable Agriculture, and Environmental Stewardship. The family founded local schools and partners with programs that uplift the community and support farm workers.
El Sol cherries are hand-picked at peak ripeness, undergo a short 24-hour bag fermentation, and then dry whole under the sun for 14–25 days. This slow natural process creates exceptional sweetness and flavour depth.
Brewing Suggestions
-
Filter Roast: V60, batch brew, Aeropress — expect juicy berry sweetness, soft acidity and a long, silky finish.
-
Espresso Roast: Espresso, stovetop or milk-based drinks — enjoy chocolate body, mulberry sweetness and a smooth grape-like brightness.
Coffee Details
-
Varietal: Bourbon, Caturra
-
Process: Natural (whole-cherry sun drying)
-
Fermentation: 24 hours in-picker bag fermentation
-
Producer: Vides 58 – Finca El Rincón / Finca La Bolsa
-
Region: La Libertad, Huehuetenango, Guatemala
-
Altitude: ~1650 MASL
Brew Tips & Ratios
General: Brew ratio of 1:16 to 1:18. Naturals are sweeter and heavier-bodied — if your usual brew temp is 93 °C, try 89–91 °C for clarity and balance.
Espresso (1:1.7–1.8)
20–22 g finely ground coffee → 34–38 g espresso liquid (double shot) in ~25–28 seconds at ~91 °C.
Adjust grind size to achieve your desired yield and texture.
Home espresso machine tips:
Aim for a syrupy, sweet extraction. If dosing manually:
Weight in basket × 1.7–1.8 = shot weight (g) (e.g., 20 g in → 34–36 g out).
French Press (guide): Espresso or Filter roast
16 g medium-coarse grind → 240 g water at 90°C (espresso) / 94 (filter)°C. Steep 4–5 minutes for a rich, smooth, fruit-sweet cup.
Check our Instagram for live demos and brew guides. Want a personalised walkthrough? Just message us.
