The Pache variety, indigenous to Guatemala and known for its noble characteristics, has responded exceptionally well to this process. The carefully hand-selected cherries undergo a resting period after washing away any dirt and impurities, followed by an anoxic fermentation with Champagne yeast. This fermentation enhances the coffee's natural sweetness and malic acidity—characteristics particular to their soil and micro-climate—while imparting a distinctive effervescence.

The coffee then spends approximately 25 days drying slowly on African raised beds under the natural shade provided by trees. Throughout this controlled process, the seeds are moved continuously to ensure even drying and prevent moisture build-up or contamination, preserving both quality and shelf life.

We've been buying coffee from Finca La Senda since we launched in 2019, and it's a relationship we truly value. This family-run farm takes processing and experimentation to another level, consistently producing stunning lots.

Finca La Senda, now managed by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, traces its roots to the 1940s when Arnoldo's father pioneered coffee cultivation in the vicinity of Aldea El Socorro, Acatenango. The finca stretches from the village borders to Mount Balàm—"the hill of the Jaguar" in the native language. Coffee is cultivated at altitudes between 1,550 and 1,970 meters above sea level, covering approximately 27 hectares. Beyond these elevations, nature is left undisturbed, preserving the unique biosphere.

Until 2017, Arnoldo supplied coffee to the local cooperative. However, after meeting a specialty coffee consultant, he recognized the potential of his finca's cherries and shifted focus to producing specialty micro-lots. Construction of processing facilities (beneficio) began in April 2017 and was completed within six months, just in time for the 2018 harvest.

Arnoldo applied his extensive agricultural knowledge, while Maria Eugenia utilized her culinary expertise to master and refine coffee fermentation and processing techniques. In its inaugural processing year, Finca La Senda concentrated on consistent cherry selection, extended and controlled fermentations, and slow shade-drying.

La Senda has established a rigorous harvesting protocol for all their lots. Cherries are harvested once they reach an average of 24 degrees Brix—a measure of the fruit's sugar content. The coffee is then transported to the mill in clean containers to prevent damage. It's washed in a water tank, allowing less dense cherries to float and be easily removed. Unripe, overripe, and defective fruits are manually sorted out, and the remaining cherries rest for 24 hours before processing begins.

Pache, a natural mutation of Typica, was discovered in 1949 on the Brito farm in Santa Cruz Naranjo, Santa Rosa, Guatemala. This compact plant variety allows for dense planting, resulting in higher yields. While Pache has good quality potential, it's susceptible to all major diseases and pests. The variety was stabilized through mass selection—a process where seeds from superior individual plants are harvested and planted in bulk to form the next generation. This process is repeated until the desired homogeneity is achieved.

Often called anaerobic fermentation, "anoxic" is the correct term for the environment where fermentation occurs. While fermentation itself is inherently anaerobic (not requiring oxygen), many other microbial processes happening simultaneously do need oxygen. One such process is the production of acetic acid, which can be pleasant in small amounts but leads to very sour, vinegar-like notes and "farmyard" aromas when concentrated. By fermenting coffee without oxygen, you can slow acetic acid production while encouraging more intense fruit flavours. This process can be carried out in various vessels, sometimes with added CO2 (carbonic maceration), and at different stages—either with whole fruit or after the coffee has been pulped.

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding rewetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavors, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.