La Senda


Origin
Guatemala
Taste Notes
Kiwifruit, Orange Zest, Macadamia

Back for the third year running, this year's crop of coffee from La Senda is the best yet! The Pérez family have used new processing techniques this year to create what they are calling a Tropical Honey, and we think it's delicious. 

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Only -18 items in stock!

About the coffee

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 third year running, we're excited to offer this new Tropical Honey Process, which involves 24 hours of aerobic fermentation, followed by 105 hours of anaerobic fermentation, then 15 hours of cold oxidation, 22 hours of hot oxidation, and lastly, 25 days of drying on raised beds under shade mesh.
ORIGIN

GUATEMALA

PRODUCERS

PEREZ FAMILY

ALTITUDE

1500-2070MSL

VARIETAL

CATURRA

PROCESS

TROPICAL HONEY

How to brew

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