Guatemala - Finca La Senda - Carbonic Maceration

Highlights

“Arnoldo Pérez and Eugenia Escobar farm Finca La Senda at 1,800 masl in El Socorro, Acatenango, where Arnoldo's father planted the slopes in the 1940s and 24.5 hectares of Bourbon, Caturra and Typica now climb toward Mount Balám, with the high ground left as native forest. Fuego sits 15 km away, pulling cloud cover that slows the cherry down. The process takes the long way round: cherry picked at 24° Brix, 48 hours of open-air fermentation, 24 hours sealed, then depulped without water and put through a second carbonic maceration for 16 days with temperature and pH held in check, followed by 25 days of shade drying on raised African beds. Presta's 10 oz bag carries grape Fanta, berry jam, mandarin orange and cocoa nibs.”