We sourced El Sendero through our direct trade relationship with Vides58, a third generation coffee producing family in La Libertad, Huehuetenango. The family’s story began in 1958, when physician Jorge Vides founded Finca La Bolsa and planted Bourbon and Caturra. Today, Renardo Ovalle and the Vides58 team continue that legacy through careful farming, precise processing and long-term stewardship of their land. Their commitment extends into the surrounding community: a school founded on the farm in 1980 continues to serve local children, while a partnership with Coffee Care supports education, childcare and efforts to reduce child labour during the harvest.

Brew Method

1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%