La Bolsa means ‘handbag’ and was named so as it is nestled between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee trees all they require to produce cups of great quality with the perfect balance of acidity and body. The farm is Rainforest Alliance certified and has a school and nursery on site with fully trained, full time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. We were struck with the approach enforced by the farm owners here who are the driving force behind the farm even though they are well into their eighties! As a result there are no children working on the farm, and the school and nursery classes are full.
Accommodation is provided for both permanent and temporary workers, with separate facilities for men and women. Sections of the farm are also reserved areas to promote biodiversity, reduce exposure to winds and soil erosion. The farm has developed such a great offering for its workers that some of them have returned for the last two decades or more which is amazing to see. This lot has been attentively picked from the El Cabro sector of the farm before being delivered to the on-site wet mill where the cherries are pulped, fermented and washed before drying in covered parabolic raised beds. The resulting cup profile is one that is super balanced with beautiful notes of dark chocolate, cherry and pecan – there are hints of dried cranberry and marzipan too making this a super indulgent cup suited to both espresso and filter, with or without milk.