Finca la Senda, which is now run by Arnoldo Pérez-Melendez and his wife Maria Eugenia Escobar, was founded in 1940.

Arnoldo's father pioneered the cultivation of coffee in the area surrounding Aldea el Socorro in Acatenango.
Arnoldo was a ‘traditional’ coffee-producing family until mid-2017. Today, Arnoldo utilises his in-depth knowledge of farming, while Maria Eugenia uses her skills as a talented cook to learn and refine the best practices of coffee fermentation and processing.

The family decided to build their own wet mill, which began construction in April 2017 and was completed in November of the same year. For high-quality coffee, the pickers only have to select cherries with the desired degree of ripeness during the harvest season. This means twice as much work.

This is also the reason why La Senda pays double the price per basket picked.

The process begins with the careful re-selection of the ripest coffee cherries, judged by their high Brix levels, ensuring only the best are used. After harvesting, the cherries undergo an initial aerobic rest for 48 hours, allowing them to stabilise before fermentation.

Next, the cherries enter a 150-hour anaerobic fermentation phase, where they are sealed off from oxygen. This controlled environment enhances the enzymatic processes, creating rich and complex flavours. Following fermentation, the cherries are sun-dried on African beds for 20 hours, allowing even airflow for optimal drying. This is followed by a slow drying phase, lasting approximately 25 days under natural shade, which gradually locks in the coffee’s unique aromas and qualities.

What makes Wild coffee distinct is its growth in natural surroundings, among native and fruit-bearing trees, supporting a rich biodiversity of flora and fauna. With a total fermentation time of about 200 hours before the slow drying, the coffee’s flavour profile reflects both its wild environment and the meticulous care in its production.