Guatemala - Finca La Senda - Carbonic Maceration
Guatemala - Finca La Senda - Carbonic Maceration
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Ships directly from Presta Coffee, roasted to order and usually shipped within 48 hours (Mon–Fri). US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Fruity, Chocolate/Nutty
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Other Fruit, Berry, Citrus, Cocoa
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Guatemala
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
La Senda: Rooted in multigenerational farming, they sharply shifted their focus to specialty in 2017. Since then, they’ve built an experiment-forward workflow: selective cherry picking; controlled, sealed-barrel cherry ferments (anaerobic and carbonic maceration); and selective yeast inoculation to fine-tune clarity and structure. Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity.Varietals include Typica, Bourbon, Caturra, Pache, Pacamara, and Geisha, with process variation across lots. The result is clean, expressive profiles recognized internationally. Throughout, 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.
Process:Arnoldo's father planted these slopes in the 1940s. Today 24.5 hectares of Bourbon, Caturra, and Typica climb from the village of El Socorro toward Mount Balám, with the high ground left as native forest. Fuego sits 15 km off, pulling cloud cover that slows the cherry down.The process is the long way around on purpose: cherry picked at 24° Brix, 48 hours of open-air fermentation, 24 sealed, then depulped without water and put through a SECOND carbonic maceration, 16 days with temperature and pH held in check, before 25 days of shade drying.
