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El Rincón
THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir anda producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50
Estate range
ESTATE
El Rincón
Finca El Rincon
huehuetenango
Guatemala
Producer
Renardo Ovalle
Altitude
1500 - 1700 m
Environment
Mountainous
Species
arabica
Varietal
Red bourbon , Red caturra
Harvest period
January to April
Harvest type
Manual
Process
Fully Washed
Drying
Patio
Sensory profile
« A very interesting bouquet with a hint of lemon, sweet spice and honey. It has a gourmet lemony attack and a pleasantly sweet length with notes of chocolate, grapes and mandarin. »
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THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir and a producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50

ABOUT

This coffee is produced in El Rincon, a 25-hectare farm located in the heart of the Huehuetenango region. Prepared using Red Bourbon and Caturra, the coffee is grown on limestone soil at an altitude of between 1,500 and 1,700 metres. The subsoil, composed only of limestone rocks, gives the coffee a unique taste characteristic of this region.

FINCA EL RINCON

El Rincon is one of the three Vides 58 farms to be managed by the same producer, Renardo Ovalle. Owned initially by Yolanda Molina, Renardo bought the 25-hectare farm from her aunt a few years ago. It is located near La Bolsa, in the heart of La Libertad, at an altitude of between 1,500 and 1,700 metres. It is a site suspended in time that benefits from very good weather conditions, with 1,600 mm of annual rainfall , average temperatures of between 15 and 24 °C and a relative humidity of between 70 and 80%.

The cherries at El Rincon are harvested at maturity then de-pulped before being placed in a fermentation tank for 24 to 48 hours (the duration depends entirely on what the weather is like at that time). The beans then pass through water, where they are graded according to their density and washed at the same time. They are then dried on the patio for about 10 to 16 days.


Ground
Calcareous

Rainfall
-

Temperature
-

Humidity
0.00

Shadow
xx

Preparation

The coffee is harvested at optimum maturity. Once de-pulped, it is left in a fermentation tank for 24 to 48 hours depending on the climate. It is then washed, sorted by density, and dried on a patio for 10 to 16 days.

FINCA EL RINCON

Strengths

Stable Climate

The history of the producer

The story
of the producer

Renardo Ovalle is the third generation of his family to produce coffee in the Huehuetenango region in the north of Guatemala. He owns the La Bolsa, El Rincon and Las Terrazas farms. The company was renamed Vides 58 in homage to his grandfather, Jorge Vides, who created the farm. Renardo is supported by his parents and his wife, Jacqueline, who uses her discerning palate and Q Grader training to help define the profiles and characteristics of each of the farm's coffees.

A doctor by profession, Jorge Vides bequeathed a humanist philosophy that still influences the farm's development and the Ovalle family today. They are involved in numerous social projects aimed at improving the living and working conditions of their employees. They have created a day care facility for the workers' children, provide balanced meals and even pay a higher wage than most of the other farms in the country. The human dimension is still a priority concern for the producer.

Renardo has a passion for coffee production that is shared by his employees, and this is felt all the way through to the cup. Today, the Ovalle family is one of the most recognised Guatemalan families in the world of specialty coffee. A reputation helped by the fact that their coffees have won numerous Cup of Excellence awards and are well-positioned among the world's most renowned roasts

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