The inception of Finca la Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the forties, when Arnoldo’s father pioneered the plantation of coffee in the surroundings of the Aldea el Socorro in Acatenango.
The Finca extends from the borders of the village up to mount Balàm, 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.
Arnoldo spent his entire live with coffee, a beloved product that supported his family as well as many families in Aldea el Socorro, given that all of his employees are villagers.
Over the last decades, Arnoldo’s focus was on farming, with the coffee being delivered to the local cooperative. This long-dated model took an unexpected turn in 2017, with the visit of a specialty coffee trader and a coffee consultant. Their blind-tasting of many of the coffees in the region pointed-out the potential of the Finca’s cherries. The subsequent discussion gave the ignition light that motivated Arnoldo and his wife Maria Eugenia to build their own wet mill, with constructions initiated in April 2017 and terminated in November of the same year.
While being a late starters in the field of Specialty Coffee, Arnoldo took advantage of his deep knowledge in the agricultural space, while Maria Eugenia leveraged her skills as a talented cook to learn and refine best practices in coffee fermentation and processing. Finca la Senda focused its efforts on consistent cherry selection, long and controlled fermentations as well as slow shadow-drying.
About the participating lot
The participating lot (10 quintales) consists of carefully selected and processed typica coffee picked from historical trees (over 50 years old) at altitudes above 1’850 meters (ca. 6’100 ft.).
Apart from the common profiles of the region, characterized by sweet flavors of stonefruits, citrus, bright acidity and good body we have observed that our washed process with long, partially anaerobic, fermentations emphasize these characteristics while significantly increasing complexity. Whereas the region-typical flavors are still present, we have found an increase in exotic flavors
- Name of the Finca: Finca la Senda
- Location: Aldea el Socorro, Acantenango, Chimaltenango, Guatemala
- Variety: Typica from historical trees (>50 years)
- Process: washed process with long, partially anaerobic, fermentations
- Size of the finca: 27 hectares, surrounded by untouched forests
|Farm Name||La Senda|
|Farmer/Rep.||Jose Arnoldo Perez Melendez|
|Auction||Cup of Excellence|
|Aroma/Flavor||Berries, Berry, Caramel, Syrupy, Blackcurrant, Papaya, Stewed Fruits, Blueberries, Strawberries, Dark Chocolate, Pineapple, Peach, White Grape, Cherry, Cocoa, Dark Chocolate, Apricot Cinnamon Floral, Cherry, Plum, Red Wine, Rum|
|Acidity||, Acetic, Lactic, Citric, Citric And Tartaric, Citric, Sweet Tartaric, Berry Like|
|Other||Wild And Complex, Multi Layered, Long Sweet Aftertaste, Dark Chocolate Creamy Mouthfeel Long Aftertaste, Long Lasting, Grapes|
|Processing system||Washed, Anaerobic|
|Farm Size||27 ha|