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Finca La Senda is the Pérez-family farm in Aldea El Socorro, Acatenango, Guatemala. Rooted in multigenerational farming, they made a sharp shift to specialty coffee in 2017. Since then, they’ve built an experiment-forward workflow: selective cherry picking, controlled sealed-barrel cherry ferments, and selective yeast inoculation to fine-tune clarity and structure in every lot they produce.
Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity. The family emphasizes stewardship of people and place—a small village team, transparent handling from harvest through drying, and a steady focus on cup quality over volume. Their coffees have earned international recognition for their clean, expressive profiles.
Natural with Yeast Mosto Process: This lot was manually selected and sorted, then anaerobically fermented with mosto yeast to enhance natural sweetness and tropical fruit acidity. After fermentation, the cherries were slowly dried in shaded raised beds until achieving target moisture. The result is a remarkably clean natural with layered sweetness and floral complexity.
Cupping notes: Vibrant elderflower and jasmine aromatics give way to juicy lingonberry and strawberry sweetness. Bright lime acidity cuts through the fruit, with a kiwi-like tartness on the finish. Delicate, floral, and endlessly drinkable.
10 oz. / 284 g WHOLE BEAN
Country: Guatemala
Region: Acatenango
Producer: Pérez Family, Finca La Senda
Varietal: Caturra
Process: Natural with Yeast Mosto
Roast Level: Light
Elevation: 1,600–1,800 masl
Cupping Notes: Elderflower, Jasmine, Lime, Lingonberry, Strawberry
Body: Delicate
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Finca La Senda is the Pérez-family farm in Aldea El Socorro, Acatenango, Guatemala. Rooted in multigenerational farming, they made a sharp shift to specialty coffee in 2017. Since then, they’ve built an experiment-forward workflow: selective cherry picking, controlled sealed-barrel cherry ferments, and selective yeast inoculation to fine-tune clarity and structure in every lot they produce.
Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity. The family emphasizes stewardship of people and place—a small village team, transparent handling from harvest through drying, and a steady focus on cup quality over volume. Their coffees have earned international recognition for their clean, expressive profiles.
Natural with Yeast Mosto Process: This lot was manually selected and sorted, then anaerobically fermented with mosto yeast to enhance natural sweetness and tropical fruit acidity. After fermentation, the cherries were slowly dried in shaded raised beds until achieving target moisture. The result is a remarkably clean natural with layered sweetness and floral complexity.
Cupping notes: Vibrant elderflower and jasmine aromatics give way to juicy lingonberry and strawberry sweetness. Bright lime acidity cuts through the fruit, with a kiwi-like tartness on the finish. Delicate, floral, and endlessly drinkable.
10 oz. / 284 g WHOLE BEAN
Country: Guatemala
Region: Acatenango
Producer: Pérez Family, Finca La Senda
Varietal: Caturra
Process: Natural with Yeast Mosto
Roast Level: Light
Elevation: 1,600–1,800 masl
Cupping Notes: Elderflower, Jasmine, Lime, Lingonberry, Strawberry
Body: Delicate
(Coffee is roasted on the 2nd and 4th Wednesdays of each month. Orders placed by 5:00 PM EST on the preceding Tuesday are included in that week’s roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)