Guatemala La Senda Champagne Natural

The History of La Senda Farm

The story of Finca La Senda dates back to the 1940s, when Arnaldo's father was one of the first in the Acatenango region to start growing coffee. Arnaldo dedicated his entire life to coffee and for several decades, he delivered his harvest to the local cooperative every year.

However, everything changed in 2017. A specialty coffee trader and coffee consultant visited the area, and during a blind tasting, they recognized the high potential of coffee from La Senda farm. After several negotiations, Arnaldo and his wife decided to build their own processing facilities. Construction was completed within six months.

They began combining their existing experience with new processing methods to achieve the best possible results. With the support of family and friends, they focused primarily on careful selection of coffee cherries, long and controlled fermentation, and slow drying in the shade.

The farm employs 14 people throughout the year, and during harvest season, their number increases to approximately 70. All of them come from the local village.

Finca La Senda is located on the slopes of Mount Balám at an altitude of 1,550–1,970 meters above sea level. The volcanic soil provides plenty of nutrients for the coffee trees, and the local climate creates ideal conditions for growing high-quality coffee. The farm grows Bourbon, Caturra, and Typica varieties.

Fermentation with Champagne Yeast

The process begins with the careful selection of fully ripe coffee cherries, followed by a resting phase. This is followed by 120 hours of anaerobic fermentation using selected Champagne yeast. During fermentation, the temperature and other key parameters are carefully monitored to ensure a clean and controlled environment for fermentation.

The goal of this process is not to mask the coffee's character, but rather to highlight its natural expression. The result is increased sweetness, a pronounced fruity character, vibrant acidity, and exceptional cup cleanliness.

After fermentation, the cherries are slowly dried in the shade on raised African beds for approximately 30 days or more, depending on the weather. During drying, they are regularly turned to ensure even drying and maintain the quality of the coffee throughout the process.

The combination of controlled fermentation and slow drying creates a coffee with very good stability, intricate complexity, and a lively, elegant character that reflects the unique conditions of Finca La Senda farm in the Acatenango region of Guatemala.