Guatemala Finca La Senda

The agricultural company, established around 1930, is currently managed by Arnoldo Perezz, his wife Maria Eugenia Escobar and his daughter Yancy. In 2017 the plantation became independent from the town’s Consortium by equipping itself with a plant which allows all processing steps to be carried out and meets the most stringent environmental requirements for the production of Specialty Coffees. The family’s focus has always been based on quality, with innovative but rigorously controlled processes in terms of temperature, PH, organoleptic and microbial properties. Thanks to the teachings received from the agri-food and wine industries, such as temperature-controlled fermentation processes, the use of yeasts and hygiene protocols, the family has systematically improved the manufacturing processes, managing to enhance the aromatic attributes and the complexity of each cultivated varietal.

The goals achieved push the Perez family to continue as a team, harvest after harvest, on the path of continuous improvement, with the aim and philosophy of “giving smiles” to the consumers of their coffees. The varieties grown on the plantation are Typica, Bourbon, Caturra Pache, Anacafe 14 and Geisha; the processes used are carbonic maceration, natural and honey, all with long and controlled fermentations, which in the cup tell the consumer about the passion and commitment of the family.