On the slopes of Guatemala’s Finca La Senda farm, coffee is more than just a crop – it’s an ongoing experiment. Farmers here are constantly pushing the boundaries and working with processing in ways that are more reminiscent of winemaking than traditional coffee. This lot from the Pache variety has undergone fermentation with Champagne yeast directly from the Champagne region, creating a cup that looks fresh and elegant. It’s playful, refreshing, with notes reminiscent of Hugo Spritz, ripe peach and juicy lychee. This is coffee from people who are not afraid to experiment – and the result is truly unforgettable.