Back to the roots. A QUEST on an old paradigm.

We learnt that agroforestry and regenerative agriculture were not hype nor new things. In fact, things that had been around in Guatemala for millenia as The Mayas were people of the book. Four books survived the fires from the Spanish inquisition. In the books, we learnt they domesticated cacao, applied agroforestry and regenerative agriculture in their plantations. And, now, we saw the same practices carried out by Finca La Senda.

Our Quest pursues with determination our vision to transform coffee from commodity to speciality. Speciality starts with the premise of people, quality and environmental sustainability. 

When we arrived to Aldea El Socorro, we felt a mythical aura around the people and more particularly around the people who makes Finca La Senda. 

Hiking up to the top of the mountain in the rainforest has been a spiritual experience. On our way up to the top of the mountain, I could see a model of thriving nature clearly apparent to me. And, confirm the fact that Finca La Senda was our rightful partner.

At almost + 1700 m from sea level, with a rich volcanic fertile terroir and organic matter, a micro-climate of temperatures range  and trees providing shade to lower coffee trees yet leaving enough openings for sun to go through provides the perfect mix for great coffee development.

 The happy secret to happy coffee is a combination of organic soil, high altitude, optimal temperature and thriving nature.

Deep soil with organic matter that is catered by tree leaf and fruit naturally. Fertilizers are natural as they are mainly the dried matter from the coffee pulp from fermentations carry out during processing. Clay and sandy are unique as a result of the ashes from the volcano eruptions that sometimes cover it all.

Then, coffee cherries thrive in stable climate conditions so that altitude is crucial with  1700 to 1850 meters from sea level. resulting in cool nights and warm days with temp range during the day 26 C to 16 C. The conditions are optimal for quality Arabica development.

 While coffee rust and pests like coffee bore are hitting other farms in Acatenango, Finca La Senda seems to remain strong and resilient. This is not only because of the terroir and climate, it´s also about the way the soild is fertilized with the dry matter and organic left overs from the coffee pulp, only natural fertilizers are used, coffee plants are prune and fruit hand-picked ensuring that only the fruit is taken so the trees are as little damaged as possible so rust is almost inexistent and the coffee bore insect staying away. And, the combination of all these elements result in happy, strong and resilient coffee plants.

By the time we made to the top, we were convinced that we were in the right place, with the right people feeling lots of excitement for what the next days would bring.