La Senda Dulce Fuego
Carbonic Maceration lot with Raspberry, Lassi, and Rose in the cup.
Acatenango, GT · Carbonic Maceration
MediumRaspberryRoseGrapefruit
49CBI · sparse
$2.97/oz
Producer
José Arnoldo Perez & Maria Eugenia Escobar
GTAcatenango
- Coffees in catalog
- 2
- Currently in stock
- 1
- Roasters carrying
- 1
- Avg Cherrybook Index
- 51.1
Producer overview
José Arnoldo Perez and Maria Eugenia Escobar cultivate coffee in the Acatenango region of Guatemala at an elevation of 1800 meters. Their work centers on the Bourbon varietal, which forms the foundation of their offerings in the index.
Their processing methods focus on experimental techniques, specifically featuring carbonic maceration and anaerobic carbonic maceration. These specialized treatments are applied to their Bourbon harvests to shape distinct flavor profiles.
The catalog footprint for José Arnoldo Perez and Maria Eugenia Escobar includes representation from a single roaster, Merit Coffee. Their recent catalog entries feature two specific lots: La Senda Dulce Fuego, processed via anaerobic carbonic maceration, and La Senda Reserva, utilizing carbonic maceration.
The combination of high-altitude Acatenango terroir and advanced fermentation methods defines the catalog profile for this producer.
- Acatenango producers
- Bourbon varietal
- carbonic maceration focus
- Guatemala coffee
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
- bourbon2 lots
Processes
- Carbonic Maceration2
Altitude
1800–1800m
Merit Coffee1 lot
Archived (1)
La Senda Reserva
Carbonic Maceration lot with Cherry Cordial, Molasses, and Bourbon in the cup.
Acatenango, GT · Carbonic Maceration
MediumCherryMolassesWhiskey
53CBI · sparse
$2.31/oz
Out of stock
Related producers
Neighbors in the same book
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.