Dos Mundos Guatemala La Senda 250g
Dos Mundos Guatemala La Senda 250g

Dos Mundos Guatemala La Senda 250g

Out-of-Stock
€15.90
Tax included

A new limited edition coffee with a distinctive character that is guaranteed to satisfy all lovers of sweet and fruity coffee.

Flavour: Mango - Tangerine- Dried Dates

Would you like to grind coffee?
Out of stock
detail_vyhody_heureka.png 98% satisfied customers detail_vyhody_doprava_zdarma.png Free transport over 79€
detail_vyhody_vse_skladem.png All in stock detail_vyhody_cerstve_prazena.png Coffee roasted every week
Recommended preparation
Filter
Coffee processing
Natural
Acidity
middle
Roasting degree
light
Coffee Tree
100% Arabica
 

Cupping score: 88.5 points

Area: Acantenango
Farm: Finca La Senda
Farmers: Arnoldo Pérez Melnddez, Maria Eugenia Escobar
Variety: 100% arabica bourbon
Coffee processing: natural with carbonic maceration 450 hours
Altitude: 1,800 m above sea level.

The beginning of the story of La Senda Farm dates back to the 1940s, when Arnaldo's father was a pioneer coffee farmer in the Acantenango region. Arnaldo spent his entire youth on the coffee farm and in his last years he supplied his crop to the local cooperative. In 2017, however, a turning point occurred. A specialty coffee trader visited the region and, while blind cupping, pointed out the coffee from this particular farm. After several discussions, Arnaldo and his wife decided to build their own processing facilities. They learned how to work with the coffee to combine their knowledge with new processing methods to achieve the best results.

With the support of family and friends, they focused their efforts on cherry selection, long and controlled fermentations as well as slow drying in the shade. During the year, 14 employees work on the farm, with about 70 at harvest, all from the local village.

Processing: once the ripe fruit reaches a certain sugar content (above 20 BRIX), it is harvested by hand. They are then transported to the processing plant where the cherries are washed. The cherries are then placed in polypropylene bags and sealed for 450 hours to ensure proper fermentation. The next step is the process of drying the cherries until they reach the perfect moisture content for export.

Carbonic maceration: Carbonic maceration is a processing technique inspired by wine making. The coffee cherries are sealed in plastic bags called GrainPro and fermented anaerobically (in the absence of oxygen). Because the skins of the cherries remain intact, fermentation can take several days to weeks.

You might also like

LB PLACEHOLDER