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Renardo Ovalle is the third generation of the family to produce coffee in the Huehuetenango area. Their farms are grouped under the name of Vides 58, in tribute to his grandfather, Jorge Vides, who created in 1958 La Bolsa, the first family farm.
In 1958, Jorge Vides founded La Finca La Bolsa, a coffee plantation located in La Libertad, in the Huehuetenango region. A doctor by profession, he spent the week on the roads visiting his patients, while the farm was his hobby. His passion for the world of health led him to become director of Huehuetenango National Hospital, which to this day bears his name. The farm, first covered with forests, was then cultivated, with coffee varieties Bourbon and Caturra. The humanist philosophy of Jorge Vides is rooted in the heart of the farm since the plantation has a school since 1980, school that is now recognized by the Ministry of Education and is also named after its founder.
The Ovalle family is now one of the most recognized Guatemalan families in the world of specialty coffee. Their numerous awards at the Cup of Excellence and the positioning of their coffees in the most renowned roasts in the world have helped them to acquire this reputation. The Ovalle family invests heavily in men with important social projects in their plantations:
- daycare and school for workers' children
- balanced meals for all workers
- higher remuneration than most farms in the country.
El Rincón is a 25-hectare farm that belonged to Yolanda Molina, and that Renaldo Ovalle bought from his aunt a few years ago. It is located in La Libertad, near La Bolsa, the other farm of Renardo. Prepared in red Bourbon and Caturra, this coffee is produced on a calcareous soil between 1500 and 1700 meters of altitude. The farm has average temperatures between 15 and 24 ° C, a humidity of 70% to 80% and an annual rainfall of 1590 ml.
The cherries are harvested at maturity and then pulped before being placed in a fermentation tank for a period ranging from 24 to 48 hours (the duration depends totally on the climate at the time of fermentation). The grains then pass into the waterways where they are classified according to the grain density and washed simultaneously. The drying is then done on patio and lasts about 10 to 16 days.