This coffee is from Finca La Senda in Guatemala, specifically from the Acatenango region at 1750-1870 meters altitude. The farm is run by Arnoldo Pérez Melendez and Maria Eugenia Escobar. It is a Pache variety processed using Anaerobic Natural Mosto method, where whole cherries undergo controlled anaerobic fermentation inoculated with coffee must from a previously fermented lot using selected Champagne yeast. The coffee is dried on African beds under shade for over 25 days, resulting in slow and homogeneous drying.
Based in Zürich, AILA was founded with the mission to build a complete coffee culture rather than just a roastery. They are deeply committed to direct trade, fostering strong relationships with their producers to ensure quality and fairness. Their roasting approach is designed to tell the story of the beans and the people behind them.
