Our first Guatemalan coffee comes from the innovative Finca La Senda. When most people think Guatemalan coffees they think more fuller bodied chocolates and spices, ideal for espresso. This amazing coffee is a fun, fruity Mosto Yeast Anaerobic Fermentation with big juicy fruity flavours, quite like unlike any other Guatemalans we have tried in the past.

This Natural Guatemalan has the flavours we adore - Strawberry, Kiwi, Elderflower, Cranberry and Honey sweetness.

FARM

Finca La Senda is the Pérez-family farm in Aldea El Socorro, Acatenango. Rooted in multigenerational farming, they sharply shifted their focus to specialty in 2017. Since then, they’ve built an experiment-forward workflow: selective cherry picking; controlled, sealed-barrel cherry ferments (anaerobic and carbonic maceration); and selective yeast inoculation to fine-tune clarity and structure. Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity.

Varietals include Typica, Bourbon, Caturra, Pache, Pacamara, and Geisha, with process variation across lots. The result is clean, expressive profiles recognized internationally. Throughout, the family emphasizes stewardship of people and place: a small village team, transparent handling from harvest through drying, and a steady focus on cup quality over volume.

PROCESSING

After manual selection and sorting, the beans are anaerobically fermented with mosto yeast to enhance natural sweetness and tropical fruit acidity before slow drying in shaded raised beds until achieving target moisture.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We paid: $32/kg cad

Roasted Cost: $38/kg cad