We’ve had the pleasure of working with Finca La Senda of Acatenago, Guatemala for many years now. Their coffee is always one of our favorites. The farm team behind these beans are meticulous about the processing and explorative in their quest to experiment and drive unique taste. Our partner and exporter, Thomas could see the amazing potential that laid ahead for a farm that had solely been selling all of its coffee cherries to a local co-op where they were far from earning top dollar. Over 5 years ago, Thomas agreed to work with Finca La Senda and provide them tips about the value of adding a wet mill and agreed to assist with processing so that they could create more sustainability and earn more for the cherries they were growing. With the new wet mill and processing they were able to conduct over 100 experiments and focus on PH levels as a guide. They took into consideration, temperature, formation time and smell.
Every year we purchase at least 3 uniquely processed coffees from Finca La Senda. Some of the things they’re doing at the farm level include prolonged fermentations and experimental processes, like carbonic maceration, natural and honey processes. These different processes emphasize cup characteristics like stone fruits, citrus, bright acidity and a smooth body and they significantly increase complexity. The effects of the long/slow fermentations that Finca La Senda has mastered lead to an increase in body, decrease of astringency and thus an even cleaner aftertaste. This particular lot is a washed process + carbonic maceration, a technique borrowed from the World of Wine. Carbonic maceration creates an environment without oxygen to slow down fermentation. This prolonged fermentation lends itself to a juicy effervescent cup that is very complex and consistent. This year's harvest of La Senda Washed CM is absolutely delicious, offering tasting notes of chocolate, vibrant acidity of red grape, mango, and a smooth lingering medium body.
We are proud to welcome back La Senda again!