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Guatemala | Vides58 | Renaldo Ovalle | Caturra & Bourbon Natural

Upcoming Roast / 60g
$7.00
$7.00
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Guatemala | Vides58 | Renaldo Ovalle | Caturra & Bourbon Natural

Guatemala | Vides58 | Renaldo Ovalle | Caturra & Bourbon Natural

This coffee has run out and is no longer roasted — kept here for archival purposes. Browse current coffees

View the history of our coffee stock status here

Origin and Sourcing

Varietal: Caturra, Bourbon
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Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.
A natural mutation of Typica discovered on Bourbon Island (now Réunion), Bourbon is prized for its complex acidity, caramel sweetness, and rich body. It has slightly higher yields than Typica but remains disease-prone. It’s widely cultivated in Latin America and has produced several important offspring varietals like Caturra and Mundo Novo.
Processing Method: Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Producer: Renaldo Ovalle
Farm: Vides58
Region / Area: Huehuetenango
Altitude: 1200–2000 MASL

Roast Details

Roast Style: Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
External Agtron: 62
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This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.

Taste Profile

Tasting Notes: Peach, Plum, Winey, Pineapple
Cupping Score: 84.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk? Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
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Guatemala | Vides58 | Renaldo Ovalle | Caturra & Bourbon Natural - When is peak flavour?

Medium Roast

Tasting Notes/Sensory: Peach, Plum, Winey, Pineapple
SCA Score: 84
Suitable with Milk? Yes
Roast Level: Medium Light for Filter, Medium for Espresso - Please let us know after you order your preference
PROCESSING: Natural
VARIETAL: Caturra, Bourbon
Farm: Vides58
Producer: Renaldo Ovalle
Region Huehuetenango
Annual Rainfall: 1400-1600mm

About Vides58

Vides58 is a celebrated coffee producer rooted in the lush landscapes of Huehuetenango, Guatemala. Established in 1958 by Dr. Jorge Vides, the farm has been passed down through generations and is now helmed by Jorge’s grandson, Renardo Ovalle. Known for its dedication to quality and sustainability, Vides58 has gained international recognition for producing exceptional coffees. The farm is renowned for its transparency and traceability, ensuring that each coffee lot reflects the unique terroir of Huehuetenango while upholding high environmental and ethical standards. Vides58’s commitment to the community is equally impressive; the family established a school on the farm to support the children of workers and local families, providing valuable educational opportunities for future generations.

Under Renardo Ovalle’s leadership, Vides58 has expanded to nine farms, each situated between 1,200 and 2,000 meters above sea level, where they produce coffee using washed, natural, and honey processing methods. Their dedication to quality control is evident in each batch, resulting in rich, vibrant coffees that have become highly sought after by coffee enthusiasts worldwide. This Granada Natural offering reflects Vides58’s meticulous approach to coffee cultivation, with flavor notes of peach, plum, and a wine-like acidity that embody the passion and precision that have made the Vides58 name synonymous with excellence.

About Renaldo Ovalle

Renardo Ovalle is the third-generation coffee producer leading Vides58, a renowned coffee farm and family legacy in Huehuetenango, Guatemala. Raised with a deep respect for both the land and the community, Renardo took on the family’s vision for producing high-quality, sustainable coffee, bringing his own expertise and innovation to the craft. As the grandson of Dr. Jorge Vides, who founded the farm in 1958, Renardo has embraced his family’s commitment to excellence, expanding the reach of Vides58 coffees while maintaining their strong ethical foundation. His hands-on approach and dedication to precision have earned him and Vides58 widespread recognition, including accolades in international coffee competitions.

Renardo has not only expanded Vides58's production but also diversified the farm's offerings through various processing methods, including natural, washed, and honey. This innovation has allowed him to highlight distinct flavor profiles that reflect the unique terroir of Huehuetenango. Beyond his focus on quality, Renardo is deeply invested in sustainable practices and community support, such as the Coffee Care program, which improves the quality of life for local workers and their families. Renardo’s vision continues to elevate Vides58 as a leader in specialty coffee, preserving his family’s legacy while bringing fresh, complex flavors to coffee lovers around the world.

Coffee in Guatemala

Coffee production in Guatemala is central to the country’s culture and economy, with a history dating back to the mid-19th century. Guatemala's diverse landscape, volcanic soil, and varied microclimates provide ideal conditions for cultivating high-quality Arabica coffee, with distinct regional profiles emerging from each growing area. Coffee farms are often located in high-altitude regions, which produce beans with complex acidity and rich flavor profiles. Today, Guatemalan coffee is recognized globally for its vibrant taste, often featuring notes of chocolate, fruit, and a bright, balanced acidity, making it highly sought after by specialty coffee roasters and enthusiasts.

In addition to its unique flavor characteristics, Guatemalan coffee production is marked by a strong commitment to sustainability and community involvement. Many Guatemalan coffee farmers, particularly those in family-owned farms like Vides58, have implemented practices to protect the environment, such as natural shade growing, organic fertilization, and water conservation techniques. Additionally, programs to support local communities, such as education and healthcare initiatives for workers and their families, are common. These sustainable practices not only contribute to the quality of Guatemalan coffee but also to the resilience of the coffee-growing communities, ensuring that Guatemalan coffee continues to thrive and make an impact on the global coffee industry.

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