Guatemala

Finca La Senda CM

cherries in chocolate · vanilla · rum

Chocolate Fruity Caramel and sweet WineyFor filter

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Traced to a farmFarm named

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How it sits among coffee from Guatemala

How often roasters use each flavour family to describe coffee from Guatemala: 276 of 550 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Beansmith's coffee roastery describe this coffee as fruity, caramel and sweet, chocolate, winey. The filled shape is how often roasters use each family across coffee from Guatemala; the rings on the rim are this coffee’s own.

winey is unusual here — 4% of coffee from Guatemala are described that way.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Guatemala coffees

What the roaster says about where it came from

Country

Guatemala

Farm or estate

Filter

Process

anaerobic, carbonic maceration

Variety

Bourbon

Altitude

1850 m

Not stated

region, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Altitude, lowest

Farm: Finca La Senda Region: Acantenango, Chimaltenango Altitude: 1850 masl… part of a longer passage the roaster’s page (opens in a new tab)

Variety

Farm: Finca La Senda Region: Acantenango, Chimaltenango Altitude: 1850 masl Variety: Bourbon… part of a longer passage the roaster’s page (opens in a new tab)

Flavour families

Farm: Finca La Senda Region: Acantenango, Chimaltenango Altitude: 1850 masl Variety: Bourbon Processing: Carbonic Maceration 450 HRS Flavor notes: cherries in chocolate, vanilla, rum… part of a longer passage the roaster’s page (opens in a new tab)

Country of origin

“We are proud to introduce a new farm to our lineup – Finca La Senda from Guatemala.” the roaster’s page (opens in a new tab)

Processing

“Both are anaerobic naturals, but they differ in their fermentation process: the first was carbonic macerated, whilst the second was fermented in a tank with the addition of yeast typically used in Champagne production.” the roaster’s page (opens in a new tab)

Brew methods

Farm: Finca La Senda Region: Acantenango, Chimaltenango Altitude: 1850 masl Variety: Bourbon Processing: Carbonic Maceration 450 HRS Flavor notes: cherries in chocolate, vanilla, rum Cupping score: 87,5 Best for: Filter… part of a longer passage the roaster’s page (opens in a new tab)

Tasting notes

A further 2 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.