Guatemala · Carbonic Maceration
La Senda Dulce Fuego
Roasted by Merit Coffee
Intensive carbonic maceration Bourbon from Acatenango with vibrant fruit and floral notes.
From the roaster
Raspberry • Lassi • Rose • Blood Orange
La Senda Dulce Fuego is an incredible expression of innovation from Acatenango, Guatemala. Produced by José Arnoldo Perez and Maria Eugenia Escobar, this Bourbon lot undergoes an intensive 400-hour carbonic maceration process, creating a deeply layered and expressive cup. Expect vibrant notes of raspberry and blood orange, balanced by floral rose aromatics and the tang of sweet lassi.
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— Merit Coffee
Context
This Bourbon from the Acatenango region of Guatemala showcases what producers José Arnoldo Perez and Maria Eugenia Escobar have crafted through carbonic maceration—a processing method known for amplifying fruit-forward aromatics and fermented complexity. Roasted by Merit Coffee, La Senda Dulce Fuego balances stone fruit sweetness with floral and dairy notes, creating a layered sensory experience that invites exploration across the flavor wheel.
In the Encyclopedia
Frequently asked questions
Where is La Senda Dulce Fuego grown?
La Senda Dulce Fuego, roasted by Merit Coffee, is sourced from Antigua, Guatemala.
What does La Senda Dulce Fuego taste like?
Expect tasting notes of Raspberry, Lassi, Rose, and Blood Orange.
How is La Senda Dulce Fuego processed?
La Senda Dulce Fuego uses the Carbonic Maceration process.
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Last verified: June 29, 2026 · Browse all beans.