Roasteries / Kafe Pikola / Guatemala La Senda
Guatemala La Senda
Kafe PikolaEstimated flavor profile
estimatedBased on coffee characteristics
Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.
Region
Acatenango
About this coffee
Finca La Senda in Acatenango goes back to the 1940s, when Arnaldo's father was among the first to grow coffee there. The family sold to the local co-op until 2017, when specialty buyers spotted its potential and Arnaldo and his wife built their own processing. Whole cherries are washed and fermented 72–96 hours in sealed tanks with added yeast, and the resulting "mosto" seeds the next batch; the coffee then dries about 21 days. Imported via the Brazilian Coffee Company.
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