La Senda

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.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Producer

Arnoldo Pérez Melendez és Maria Eugenia Escobar

Altitude

1850 m.a.s.l

Variety

Pache

Notes

Cranberry, Nougat, Cherry, Brandy

The roaster

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