GUATEMALA Finca La Senda Caturra Anaerobic Red Honey ARHXGuatemlaLaSendaCaturraARHX250g
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“It is with great excitement we offer a subset of all the experiments conducted annually at Finca La Senda so people can experience the contribution of each fermentation."
Founder, Coffea Circulor, Sweden
SCA SCORE 88.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that declines and softens towards its target point. We are focusing on caramel sweetness and fruity acidity.
|Producer||Finca La Senda|
|Altitude||1,550 - 1,970 masl|
|Process||Anaerobic, Red Honey|
|Aroma||Brown sugar, Orange, Vanilla|
|Flavor||Caramel, Red currant, Purple plum|
|Aftertaste||Milk chocolate, Orange, Mid|
|Acidity||Raspberry, Red currant, Malic, Mid|
|Body||Juicy, Light, Mid|
The establishment of Finca la Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to 1940.
Arnoldo’s father pioneered the plantation of coffee in the surroundings of the Aldea el Socorro in Acatenango. Being a 'traditional' coffee producing family until mid 2017, today Arnoldo uses his deep knowledge in the agricultural space, while Maria Eugenia leverages her skills as a talented cook to learn and refine best practices in coffee fermentation and processing. The family has shifted its efforts on consistent cherry selection, long and controlled fermentations as well as slow shadow-drying.
The farm extends from the borders of the village up to mount Balàm, "The hill of the Jaguar" in native language. Coffee is planted at an altitude between 1,550 and 1,970 meters above sea level, while nature presents a unique biosphere. Coffee is harvested on an extension of broadly 27 hectares carrying various varietals.
Over the last decades, Arnoldo’s focus was on farming, with the coffee being delivered to the local cooperative for processing and export. At the cooperatives, there is zero premium for quality, and the cherries are all being mixed together. As the trees give birth to excellent cherries at the finca, the idea was to remove this old model of production and trade.
The family decided to build their own wet mill, with constructions initiated in April 2017 and stood ready in November of the same year. With the help of a coffee consultant, Thomas Pingen, over 120 experiments in various processes and drying protocols, were executed in the first year in "experimental mode".
"Conventional farms" in area hire seasonal workers and pay a flat daily rate along with a typical rate per “quintal” (a filled basket of coffee cherries). For high‐quality coffee, the pickers must select only cherries at the designated degree of ripeness during the harvesting period. This involves the double the amount of labor. That is also why La Senda is paying double the “competitive” rate per picked basket. This financial model is not usual in Guatemala.
This fermentation formula involves three stages. First, the full cherries are rested in the tank for 12 to 24 hours. A type of fermentation occurs at this point, essentially allowing them to “ripen” more. Cherries are de-pulped and fermented in tanks for 12‐24 hours. Cherries destined for honey processes do not have this step and go straight to drying. Enabling this stage adds primarily more fruit flavor. Furthermore, rather than rinsing the broken‐down mucilage like in a washed coffee, the parchment is taken immediately to the drying bed, where a third type of fermentation occurs on the beds. During the drying, the fruit remaining on the parchment oxidizes to a red-orange color.
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
|RH, WH, BH||Honey Fermentation|
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
|0-3 days||Focused acidity|
|4-7 days||Optimal Coffea Circulor recommended praxis|
|8-14 days||Increased floral perception|
|15-21 days||Increased sweetness|
|22+ days||Increased balance|
|1+ month||Intact sweetness, peak intensity|
|2+ months||Inherent balance, possible reduced florals turning herbal|
Made by Guatemala
Finished in Scandinavia