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About
This high-altitude coffee, produced in the La Libertad area (Huehuetenango region), is a blend of two Arabica varieties harvested only at their optimal ripeness: red bourbon and caturra.
It was Angel Barrera, the Sourcing Director of Finca La Bolsa at the time, who inspired the name La Mochilita when he set out to explore the region on several occasions, always accompanied by his backpack.
Location
To ensure the traceability of the coffee, it was decided that La Mochilita would be processed in a single facility to guarantee a much more consistent profile.
La Mochilita is produced in the limestone-rich soil typical of the high-altitude Huehuetenango region and is distinguished by its complexity and acidity.
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