José Arnoldo Perez & Maria Eugenia Escobar

José Arnoldo Perez and Maria Eugenia Escobar produce coffee in the Acatenango region of Guatemala. Their farm operations are situated at an altitude of 1800 meters.

The production at this farm focuses on the bourbon varietal. This variety serves as the foundation for the lots represented in the current catalog.

The processing portfolio for these producers emphasizes experimental techniques. Their catalog entries feature both carbonic maceration and anaerobic carbonic maceration treatments.

The catalog footprint for José Arnoldo Perez and Maria Eugenia Escobar includes two distinct lots. These coffees have been featured by one roaster.

Recent catalog examples include La Senda Dulce Fuego, processed via anaerobic carbonic maceration, and La Senda Reserva, which utilizes carbonic maceration. Both lots consist of the bourbon variety and were offered by Merit Coffee.

The work of these producers is characterized by a specific focus on experimental processing methods applied to the bourbon varietal.