Finca La Senda N-CH

About This Coffee

This coffee is from Finca La Senda, located on the hillside of Mount Balám in the Acatenango region of Guatemala at an altitude of 1,550 to 1,970 meters. The farm utilizes volcanic soil and controlled processing methods. This lot is an anaerobic natural coffee that undergoes fermentation in a tank with the addition of yeast typically used in Champagne production, followed by slow shadow drying on raised African beds. The coffee is composed of Bourbon, Caturra, and Typica varieties, with Pache also cultivated on the farm.

Origin

Acatenango (Guatemala)

Flavor Notes

Roast Level

Medium Light

Processing

Anaerobic Natural

Typology

Arabica

Pache, Typica, Caturra, Bourbón

Buy from Roaster

Beansmith's

Beansmith's was founded by a group of friends near Prague in 2013, with the first coffee roasted in April 2014 from a small Czech made electric roaster installed in a reconstructed village smithy in Úhonice. The operation grew through deliberate equipment upgrades, moving from a 15 kilogram Garanti in 2016 to a Loring roaster in 2018, each step raising the precision and consistency of their profiles. Head roaster Kuba oversees green coffee purchasing, profiling, and quality control, working with importers to source from small family farms in equatorial countries, including long term partnerships like the one with the Lopez family in Colombia. Every coffee is roasted to find a balance that preserves sweetness without pushing acidity too far or falling into overdevelopment, with each batch logged through an external data monitoring system tied to the Loring. Beansmith's supplies over 40 partner locations across Czechia and Slovakia and operates its own space in Prague's Smíchov neighbourhood.

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