In the early 1940s, Arnoldo Pérez Melendez's father began cultivating coffee in the volcanic soils surrounding Aldea El Socorro in Acatenango. The Finca sweeps dramatically up a mountainside, from the edge of Aldea El Socorro up to mount Balám, or "Hill of the Jaguar" in the indigenous language. While many farms hire migrant seasonal labor, La Senda invests heavily in the local community, drawing its 14 year-round employees and 45-70 harvest-season employees from the local village. 

Over these past couple of years La Senda has become renowned for prolonged fermentation cycles and experimental processes, and these create complex, layered profiles. Arnoldo describes these profiles excitedly, listing notes like grape, berry, jasmine, tamarind, blackcurrant, ripe tropical fruit, with sugary-sweet juiciness.

TASTING NOTES: Blueberry Compote /// Jackfruit /// Butter