El Rincon is a 25-hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm.
Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals.
Coffee is fermented in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.
Producer: Yolanda Galindo de Molina. Origin: La Libertad, Huehuetenango. Varietal: Bourbon, Caturra. Altitude: 1500-1700 metres above sea level. Process: Washed. Flavours: Green apple, baked pear, raisins and milk chocolate. Cup Score: 85.5.