MARIA EUGENIA ESCOBAR, Champagne Yeast Natural
We are so excited to share this coffee with you for the second year in a row. Maria Eugenia’s attention to detail in processing has resulted in a really refined and clean cup with great complexity. We get a hit of peach tea and orange with lovely floral notes.
PREPARATION: Champagne Yeast Natural
LOCATION: Finca la Senda, Acatenango, Chimaltenango
ALTITUDE: 1,550 - 1,970 masl
Finca La Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the 1940’s, 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 the native language. Coffee is planted at an altitude between 1,550 and 1,970 masl across an area spanning around 27 hectares. Above these altitudes nature is left to take its own course, respecting the unique biosphere.
Until 2017, Arnoldo had been delivering coffee to the local cooperative but after meeting a specialty coffee consultant has realised the potential of the finca’s cherries and has shifted his focus to producing specialty micro-lots. Work on building processing facilities (beneficio) began in April 2017 and were completed over the course of six months, just in time for the 2018 harvest.
Arnoldo took advantage of his deep knowledge of agriculture, while Maria Eugenia leveraged her skills as a talented cook to learn and refine best practices in coffee fermentation and processing. In its first year of processing, Finca la Senda focused its efforts on consistent cherry selection, long and controlled fermentations as well as slow shade-drying.
This lot is a single day’s picking of Pache from the Nisperales field at Finca la Senda. The whole cherries underwent a carbonic maceration for 30 hours before champagne yeast was added and macerated for a further 36 hours. The cherries were then dried under direct sun for three days and shade for 30 days.