This Red Honey lot was rested as whole cherries for 24 hours then the skin and pulp were removed by mechanical washing. It was fermented for 12 hours with no water before being shadre dried with no washing for 23 days resulting in a clean sweet cup.

Finca la Senda, run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the forties, when Arnoldo’s father pioneered the plantation of coffee in the surroundings of the Aldea el Socorro in Acatenango. All of his employees are local villagers.