GUATEMALA FINCA LA SENDA ANAEROBIC NATURAL

Finca la Senda, which is run by Arnoldo Pérez-Melendez and his wife Maria Eugenia Escobar, was founded in 1940.

Arnoldo's father pioneered the cultivation of coffee in the area surrounding Aldea el Socorro in Acatenango. Arnoldo's family was a ‘traditional’ coffee-producing family until mid-2017. Today, Arnoldo utilizes his in-depth knowledge of farming, while Maria Eugenia uses her skills as a talented cook to learn and refine the best practices of coffee fermentation and processing. The family built their own wet mill in 2017.

After harvest, cherries undergo an initial aerobic rest for 48 hours, allowing them to stabilize before fermentation.

Next, the cherries enter a 150-hour anaerobic fermentation phase. The cherries are then sun-dried on African beds for 20 hours before being slow dried for 25 days under natural shade.

The fermentation time this coffee receives brings out rich notes of chocolate and strawberries, with a deep sweetness and creamy mouthfeel. This coffee is one that Ethiopian drinkers will love while also appealing to those who prefer a more chocolatey profile.