La Senda

OriginGuatemala

Roast levelMedium

ProcessAnaerobic, Natural

Summary

La Senda is a Guatemalan coffee from the Acatenango region, produced by Arnoldo Pérez Melendez and Maria Eugenia Escobar. Grown at 1850 meters altitude, it is a Pache variety processed using the dry method with anaerobic fermentation. The flavor profile includes cranberry, cognac cherry, and nougat. The farm's history dates back to the 1940s when Arnoldo's father was among the first to experiment with coffee cultivation in the Acatenango region, and since 2017 the family has been producing specialty coffee with modern processing techniques including 72-96 hour anaerobic fermentation with wine yeast.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileEspresso

DecaffeinatedNo

ProducerArnoldo Pérez Melendez és Maria Eugenia Escobar

Altitude1850 m.a.s.l

VarietyPache

NotesCranberry, Nougat, Cherry, Brandy

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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