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Guatemala La Senda Black Honey

Guatemala La Senda Black Honey
Guatemala La Senda Black Honey
Product image 1Guatemala La Senda Black Honey
Product image 2Guatemala La Senda Black Honey

Regular price $20.00

Finca La Senda in Guatemala has been around in some form since the 1940s, when the father of now-owner Arnoldo Pérez Melendez pioneered the planting of coffee in the small village of Aldea el Sacorro. The 27 acre farm, which extends up the hillside above the village towards Mount Balàm (known as “Hill of the Jaguar” in the native language) on rich volcanic soil, is now run by Arnoldo and his wife, Maria Eugenia Escobar, as well as their children. We have been working directly with La Senda since 2019, 2 years after our green-buying partner Thomas of Red Beetle Coffee Lab visited their farm and helped to persuade Alfonso and Maria to switch to specialty coffee production and processing from their more commodity focused production methods. Now known for their more experimental processing techniques, Arnoldo and Maria combine aspects of various post harvest processing styles, with many of their coffees starting out with anaerobic fermentations. This lot is one of those combinations: starting with a long anaerobic fermentation in a bio-reactor supplied with Carbon Dioxide, the cherries are depulped - but with most of the mucilage left intact - and transferred to African-style raised drying beds, where they are “shadow-dried” (outdoor dried with 70% shade cover) for 6 - 8 weeks, constantly being turned or agitated to ensure proper drying. The resulting cup is deeply chocolatey with a pleasant, sweet graham cracker aroma, notes of vanilla and nougat, hints of almond, and a well balanced tamarind acidity with a brûléed sugar sweetness.

How to Brew It:

Best enjoyed using filter methods to experience the more subtle flavors, this would also perform well on french press. Brew ratios should be between 1:15 and 1:16, at a temperature of between 200–205 degrees.


CountryGuatemala

RegionAcatenango, Chimaltenango

VarietalCaturra

Production MethodBlack Honey Process

Roast LevelLight/Medium

La Senda Black Honey
Guatemala
Tasting Notes
Graham Cracker Aroma
Tamarind
Dark Chocolate
Brûléed Sugar
Balanced Acidity
Round Body
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