Coffee from the Ovalle / Vides family is a mainstay for us every year. This one is equally exceptional as all the other wonderful coffee we get from them. It is this kind of quality that has kept us coming back year after year. Since placing second at the 2012 Cup of Excellence in Guatemala, Vides have remained focused on producing the highest quality coffee possible. This quality extends all the way from the careful selection of seedlings and selective pruning of their coffee trees, some of which are over 30 years old. This pruning involves top trimming, bottom trimming, and tip blunting, ensuring even and controlled growth of the branches, resulting in more energy spent by the plant on cherry production. An equal amount of effort is placed on quality control for each section of the farm, each micro-lot of coffee trees, and the careful selection of the cherries themselves. These cherries are then separated by quality, variety, and fermentation process, then carefully supervised at the wet mill. The final stage of drying has been an area of focus for Vides staff, with more careful supervision as the beans are patio dried under strict conditions. This coffee was dry fermented for 24-36 hours, washed and then dried on the patios for another 2 weeks. The end result is a refined and luscious coffee, filled with flavours of papaya juice and fresh sugarcane, highlighting how Vides 58 preserve quality throughout every process in their supply chain.

Coffee from the Ovalle / Vides family is a mainstay for us every year. This one is equally exceptional as all the other wonderful coffee we get from them. It is this kind of quality that has kept us coming back year after year. Since placing second at the 2012 Cup of Excellence in Guatemala, Vides have remained focused on producing the highest quality coffee possible. This quality extends all the way from the careful selection of seedlings and selective pruning of their coffee trees, some of which are over 30 years old. This pruning involves top trimming, bottom trimming, and tip blunting, ensuring even and controlled growth of the branches, resulting in more energy spent by the plant on cherry production. An equal amount of effort is placed on quality control for each section of the farm, each micro-lot of coffee trees, and the careful selection of the cherries themselves. These cherries are then separated by quality, variety, and fermentation process, then carefully supervised at the wet mill. The final stage of drying has been an area of focus for Vides staff, with more careful supervision as the beans are patio dried under strict conditions. This coffee was dry fermented for 24-36 hours, washed and then dried on the patios for another 2 weeks. The end result is a refined and luscious coffee, filled with flavours of papaya juice and fresh sugarcane, highlighting how Vides 58 preserve quality throughout every process in their supply chain.