La Senda. Cafe De Guatemala

About This Coffee

This coffee is from Finca La Senda in Acatenango, Guatemala, produced by Yancy Pérez and family. Grown at 1,550-2,000 meters altitude in the Santa Rosa de Lima region. The Bourbon variety undergoes a Double Carbonic Maceration Honey process: hand-selected cherries are aerobically fermented for 48 hours, then depulped without water and anaerobically fermented for 16 days with controlled temperature and pH, resulting in 70% mucilage removal. Dried for 25 days in the shade. Tasting notes include blueberry, raspberry, mango, and milk chocolate.

Origin

Santa Rosa De Lima (Guatemala)

Acatenango (Guatemala)

Flavor Notes

Raspberry, Blueberry, Arándanos, Frambuesa, Mango, Chocolate Con Leche, Milk Chocolate

Roast Level

—

Processing

Honey, Carbonic Maceration, Double Carbonic Maceration, Honey, Carbonic Maceration

Typology

Arabica

Bourbón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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