On the slopes of the Guatemalan farm Finca La Senda, coffee is more than just a crop – it’s a continuous experiment. The farmers here are constantly pushing boundaries and working with processing methods that resemble winemaking more than traditional coffee. This lot of the Pache Arabica variety underwent fermentation with Champagne yeast directly from the Champagne region, creating a cup that feels fresh and elegant. It’s playful, refreshing, with notes reminiscent of Hugo Spritz, ripe peach, and juicy lychee. This is coffee from people who aren’t afraid to experiment – and the result is truly unforgettable.