Finca La Senda

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Region
Finca La Senda - Guatemala
Taste Notes
Black Grape, Blackcurrant, Sparkling & Clean
Process
Natural
Variety
Caturra, Bourbon
Altitude (m)
1550 - 1970

We recommend this coffee is best used as a filter.

The inception of Finca La Senda, now run by Arnoldo Perez Mendez and his wife Maria Eugenia Escobar, dates back to the forties, when Arnoldo's father pioneered the plantation of coffee in the surrounding of the Aldea el Socorro in Acatenango. 

La Finca extends from the borders of the village up to mount Balam, the hill of the Jaguar in native language.  Coffee is planted at an altitude between 1'550 and 1'970 meters, while nature is taking its own course further up the mountainside, respecting the unique biosphere.  Coffee is harvested on an extension of broadly 27 hectares. 

Apart from the common profiles of the region, characterised by sweet flavours of stone fruits, citrus, bright acidity and good body we have observed that the prolonged fermentations and experimental processes emphasise these characteristics and significantly increase complexity.  Whereas the region typical flavours are still present, there are an increase in exotic flavours such as grapes, berries, blackcurrant with a sparkling and clean mouthfeel.  

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