La Senda

La Senda’s history dates back to the 1940s to Arnoldo’s father who was among the pioneers of coffee cultivation in the Acatenango region. Just as his father, Arnoldo has also dedicated his entire life to coffee cultivation. Year by year, he sold his crop to a local cooperative until 2017, when a specialty coffee trader and a coffee consultant visited the region. During a cupping session, they saw great potential in Arnoldo’s coffee. They soon convinced him and his wife to build their own processing plant, which they built in the following six months. Over the years, they have learned modern processing methods, such as anaerobic fermentation. With our coffee, cherries underwent a 72-96 hour anaerobic fermentation with wine yeast, followed by a slow 20-day drying until the desired moisture content was reached.