Finca La Senda is a family-run farm in the high-altitude region of Acatenango, where Maria Eugenia Escobar and Arnoldo Pérez Meléndez have built a reputation for producing meticulously crafted microlots. At 1,870–2,000 MASL, they focus on rare varieties like Pache and rely on wild-yeast fermentation and long, slow natural drying to develop depth and sweetness.

This lot showcases the variety’s expressive character with rich blackberry, smooth dark chocolate, and juicy red-grape acidity. Its round, winey sweetness pairs exceptionally well with our Pure Hazelnut Butter, amplifying the coffee’s chocolatey undertones and silky finish.