FUGLEN COFFEE DRIP BAG / RENARDO OVALLE, GUATEMALA

Brewing method

This drip filter bag is made with the amount of powder that can fit into the bag in mind.
A regular drip bag usually weighs 12 grams, but we put 14 grams of coffee grounds into a slightly larger bag. This size allows you to brew a lot in one cup.

The recommended amount of hot water is 200~230ml.
Nitrogen-filled packaging to preserve the freshly ground flavor for as long as possible.
Try it when you are traveling or want to enjoy delicious coffee easily☕️

Microlots arrive from Guatemala.
Coffee with a smooth texture and outstanding sweetness is very pleasant to drink.

You can experience complex flavors ranging from the sweetness of tropical fruits such as bananas and papayas to the refreshing fruitiness of apricots and red apples.

most strikingly reminiscent of honey The rich sweetness of sugar. This sweetness spreads gently and quietly from the moment you put it in your mouth to the aftertaste, giving the entire coffee a glossy and soft feel. This perfectly balanced coffee is perfect for this increasingly cold season.

In 1958, the famous doctor Jorge Vides Molina passionately founded Finca La Bolsa, marking the beginning of coffee cultivation for three generations of the Vides family. After Don Jorge's death in 1995, his daughter Maria Elena and son Renaldo Ovalle took over the company.

In 2002, the coffee produced on their farm won second place in Guatemala's first-ever Cup of Excellence competition. Capitalizing on this success, we focus on the production possibilities of special micro-batch quantities. The farm refined its production methods, carefully selected batches and varieties for quality on each cupping day, and began working directly with roasters and coffee buyers.

Sustainability and traceability are key issues for the family, which ensures thorough quality control of every detail from harvesting to processing to export. Finca Cuevitas covers an area of ​​19.5 hectares and grows Pacas and San Ramon varieties.

<San Ramon species>

The San Ramon variety is a natural mutation of the Typica variety. Its name comes from the place where it was found. The site of discovery is San Ramon, a major agricultural town in Costa Rica about 27 miles (about 43 kilometers) from the northeastern state of Alajuela.