GUATEMALA - La Senda

Origin Guatemala

Variety Caturra

Region Acatenango, Chimaltenango

Producer Finca La Senda

Process Black honey

Roast Espresso

Profile Blackberry, red grapes

This Caturra lot is crafted using the Black Honey process, following Finca La Senda’s proprietary protocol, designed to highlight depth, natural sweetness, and clarity of origin. Ripe cherries are hand-harvested and carefully selected, then partially depulped, allowing a generous layer of mucilage to remain on the parchment. Fermentation is carried out under carefully managed conditions, encouraging a slow and harmonious transformation of the sugars naturally present in the mucilage. The coffee is then slow-dried on raised beds with attentive handling to ensure stability, uniformity, and optimal expression. The result is a refined and expressive coffee with rich sweetness, a creamy mouthfeel, and layered aromatics.

This Pache lot is produced using the Natural Maya Ancestral process, a signature approach developed at Finca La Senda that combines ancestral inspiration with precise fermentation control. Fully ripe cherries are processed whole under anaerobic conditions, with selected yeasts introduced to guide the fermentation in a controlled and intentional manner. This slow, oxygen-free environment allows for the development of expressive fruit character, rounded sweetness, and depth, while preserving balance and cleanliness in the cup. Drying takes place gradually on raised beds, with close monitoring to ensure consistency and long-term stability. The final cup is vibrant, silky, and complex, reflecting both tradition and innovation.