Guatemala La Senda Carbonic Maceration

This coffee comes from Finca La Senda, a 27-acre farm in the Acatenango region of Chimaltenango, Guatemala, located on rich volcanic soil extending towards Mount Balàm. The farm is run by Arnoldo Pérez Melendez, his wife Maria Eugenia Escobar, and their children. The coffee is grown at altitudes between 1650-2000 meters and features Caturra and Bourbon varieties. This lot undergoes an extended Carbonic Maceration process: ripe cherries are first anaerobically fermented in a CO2-flushed bioreactor, then depulped and anaerobically fermented again for over 300 hours total, before being semi-washed and shade-dried on African-style drying beds for 4 weeks with constant hand agitation. The result offers tasting notes of plum, cacao nib, starfruit acidity, brown sugar sweetness, and a smooth, lingering medium body.