La Senda Champagne Yeast

The inception of Finca la Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the forties when Arnoldo’s father pioneered the coffee plantation. Fireheart launched with a fantastic washed coffee from La Senda back in 2020, and we’ve since kept in touch with Arnoldo’s daughter Yancy, who looks after logistics, shipping coffee to lucky roasters all over the world. Back for a fourth year running, we're excited to offer this new Champagne Yeast Natural Process. This process has yielded excellent results, particularly with the Pache variety, which is indigenous to Guatemala and known for its noble characteristics. After washing and carefully hand-selecting the beans, they are left to rest before undergoing anaerobic fermentation with Champagne yeast. This fermentation process imparts a unique effervescence to the coffee while enhancing its natural sweetness and malic acidity, which are distinctive to our terroir.