Variety: Bourbon, Caturra
Producer: Vides Family
Elevation: 1,250 to 1,400 meters above sea level
A short story about the farmer:
Vides 58 is a family company with six farms based in Huehuetenango, Guatemala and a state-of-the-art cupping lab in Guatemala City. While currently managed by Renardo “Nayo” Ovalle Vides and his incredible team, the Vides 58 legacy began sixty years ago in 1958 with Jorge Vides, Nayo’s grandfather. While employed as a full-time doctor, Jorge Vides traveled constantly, scheduling visits to his patients in various regions of the country. His passion for health led him to become Director of the National Hospital of Huehuetenango, which to this day bears his name. While visiting patients in Huehuetenango, Jorge came across a beautiful plot of land and he decided to purchase it and develop a new hobby outside of medicine. At this time, the land was covered in forests, and he proceeded to cultivate Bourbon and Caturra coffee varieties. His humanitarian sense extended beyond coffee production. In 1980, he founded a school that still runs on the farm, which has since been named after him and officially recognized by the Ministry of Education. Four years later, Anacafé named him ‘Distinguished Coffee Grower’ due to his success in production work.
Jorge’s family has continued to follow in his footsteps and Nayo, the current manager and promotor of these farms, has dedicated his time to variety diversification, improved quality and equipment advancement. He works alongside a wonderful team of dedicated and motivated professionals, one of whom is his wife Jaqueline, a Q grader who spends much of her time in their stunning lab in Guatemala City. The Vides 58 approach to business is one of great professionalism, focused on cultivating long-term mutually beneficial relationships. The entire team radiates with kindness and has the unique ability to put those around them immediately at ease. Conversations and visits are never rushed, and Nayo invests an incredible amount of time and care to making sure visitors are getting the most out of their experience.