MARIA EUGENIA ESCOBAR, Carbonic Maceration
MARIA EUGENIA ESCOBAR, Carbonic Maceration

MARIA EUGENIA ESCOBAR, Carbonic Maceration

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Our second lot of this season’s coffees from La Senda, this super-clean carbonic macerated lot has a really elegant and complex profile. We taste raspberry jam with notes of white peach, nougat and floral aromas.

CULTIVAR: Bourbon, Caturra
PREPARATION: Carbonic Maceration, Washed
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 comprises 80% Bourbon with 20% Caturra from the Chualax parcel of Finca la Senda. The whole cherries underwent a carbonic maceration before being de-pulped and macerated again. The whole fermentation lasted for approximately 270hrs and was followed by a manual semi-wash to leave a small amount of the fruit before being dried on raised beds for 25 days.