Finca La Senda - Mild Roast, Single Varietal Nano-Lot, Red Honey Caturra - Very Limited Offering.
Origin: José Arnoldo Perez & Maria Eugenia Escobar, Huehuetenango, Guatemala
Apricot, Blackberry, Cream, Dried Fig, Nutmeg.
The Onyx Gem Series represents the pinnacle of Guatemalan coffee: single varieties, distinctive processes, off-auction nano-lots, all tended meticulously by expert producers. This is a SHB quality coffee from the higher elevations.
Finca La Senda
In the early 1940s, Arnoldo Pérez Melendez's father began cultivating coffee in the volcanic soils surrounding Aldea El Socorro in Acatenango. The Finca sweeps dramatically up a mountainside, from the edge of Aldea El Socorro up to mount Balám, or "Hill of the Jaguar" in the indigenous language. Coffee trees stand between 1600 and 1970 MASL, while higher parts of the mountain are preserved as native forest. 24.5 hectares of land are devoted to coffee cultivation, separated into 8 lots by variety, altitude, and shade tree type.
While many farms hire migrant seasonal labor, La Senda invests heavily in the local community, drawing its 14 year-round employees and 45-70 harvest-season employees from the local village. Until recently, all of the work on Finca La Senda was focused on farming for a cooperative price. 100% of export grade cherry was delivered to the local cooperative until 2017, when the unexpected visit from a coffee consultant would dramatically shift the family's approach to coffee.
Blind tastings uncovered the potential of coffees from the farm, and the consultant encouraged Arnoldo to build his own beneficio, which he did quickly and enthusiastically, along with raised drying beds with shade canopies, The harvest of 2018, the family focused on training for consistent ripe cherry selection, controlled fermentation, and long, slow shade drying. As they evaluated first fruits and cupped with friends and partners, the results were unmistakable. So much was learned in just a couple of harvest cycles, and soon La Senda would gain recognition in both regional and international competitions.
La Senda Red Honey
Variety: Caturra
Lot: Copalchí
Processing Method: anaerobic-honey
Fermentation & washing: 24 hours aerobic soak in ripe full cherry, then 72 hours anaerobic in full cherry, then de-pulping, followed by 12 hours in cold oxidation & 20 hours of hot oxidation.
Drying: turning on raised African beds beneath shade mesh for 25 days
Altitude: 1,600 to 1,970 Meters Above Sea Level
Origin: José Arnoldo Perez & Maria Eugenia Escobar, Huehuetenango, Guatemala
Apricot, Blackberry, Cream, Dried Fig, Nutmeg.
The Onyx Gem Series represents the pinnacle of Guatemalan coffee: single varieties, distinctive processes, off-auction nano-lots, all tended meticulously by expert producers. This is a SHB quality coffee from the higher elevations.
Finca La Senda
In the early 1940s, Arnoldo Pérez Melendez's father began cultivating coffee in the volcanic soils surrounding Aldea El Socorro in Acatenango. The Finca sweeps dramatically up a mountainside, from the edge of Aldea El Socorro up to mount Balám, or "Hill of the Jaguar" in the indigenous language. Coffee trees stand between 1600 and 1970 MASL, while higher parts of the mountain are preserved as native forest. 24.5 hectares of land are devoted to coffee cultivation, separated into 8 lots by variety, altitude, and shade tree type.
While many farms hire migrant seasonal labor, La Senda invests heavily in the local community, drawing its 14 year-round employees and 45-70 harvest-season employees from the local village. Until recently, all of the work on Finca La Senda was focused on farming for a cooperative price. 100% of export grade cherry was delivered to the local cooperative until 2017, when the unexpected visit from a coffee consultant would dramatically shift the family's approach to coffee.
Blind tastings uncovered the potential of coffees from the farm, and the consultant encouraged Arnoldo to build his own beneficio, which he did quickly and enthusiastically, along with raised drying beds with shade canopies, The harvest of 2018, the family focused on training for consistent ripe cherry selection, controlled fermentation, and long, slow shade drying. As they evaluated first fruits and cupped with friends and partners, the results were unmistakable. So much was learned in just a couple of harvest cycles, and soon La Senda would gain recognition in both regional and international competitions.
La Senda Red Honey
Variety: Caturra
Lot: Copalchí
Processing Method: anaerobic-honey
Fermentation & washing: 24 hours aerobic soak in ripe full cherry, then 72 hours anaerobic in full cherry, then de-pulping, followed by 12 hours in cold oxidation & 20 hours of hot oxidation.
Drying: turning on raised African beds beneath shade mesh for 25 days
Altitude: 1,600 to 1,970 Meters Above Sea Level
Origin: José Arnoldo Perez & Maria Eugenia Escobar, Huehuetenango, Guatemala
Apricot, Blackberry, Cream, Dried Fig, Nutmeg.
The Onyx Gem Series represents the pinnacle of Guatemalan coffee: single varieties, distinctive processes, off-auction nano-lots, all tended meticulously by expert producers. This is a SHB quality coffee from the higher elevations.
Finca La Senda
In the early 1940s, Arnoldo Pérez Melendez's father began cultivating coffee in the volcanic soils surrounding Aldea El Socorro in Acatenango. The Finca sweeps dramatically up a mountainside, from the edge of Aldea El Socorro up to mount Balám, or "Hill of the Jaguar" in the indigenous language. Coffee trees stand between 1600 and 1970 MASL, while higher parts of the mountain are preserved as native forest. 24.5 hectares of land are devoted to coffee cultivation, separated into 8 lots by variety, altitude, and shade tree type.
While many farms hire migrant seasonal labor, La Senda invests heavily in the local community, drawing its 14 year-round employees and 45-70 harvest-season employees from the local village. Until recently, all of the work on Finca La Senda was focused on farming for a cooperative price. 100% of export grade cherry was delivered to the local cooperative until 2017, when the unexpected visit from a coffee consultant would dramatically shift the family's approach to coffee.
Blind tastings uncovered the potential of coffees from the farm, and the consultant encouraged Arnoldo to build his own beneficio, which he did quickly and enthusiastically, along with raised drying beds with shade canopies, The harvest of 2018, the family focused on training for consistent ripe cherry selection, controlled fermentation, and long, slow shade drying. As they evaluated first fruits and cupped with friends and partners, the results were unmistakable. So much was learned in just a couple of harvest cycles, and soon La Senda would gain recognition in both regional and international competitions.
La Senda Red Honey
Variety: Caturra
Lot: Copalchí
Processing Method: anaerobic-honey
Fermentation & washing: 24 hours aerobic soak in ripe full cherry, then 72 hours anaerobic in full cherry, then de-pulping, followed by 12 hours in cold oxidation & 20 hours of hot oxidation.
Drying: turning on raised African beds beneath shade mesh for 25 days
Altitude: 1,600 to 1,970 Meters Above Sea Level