Producing coffees since the 1940s, Finca La Senda has a long pedigree in producing coffee. Over their farm they grown many different varietals including Geisha, Bourbon (various colours), Caturra and Pacamara. This particular lot is a Caturra processed as an anaerobic natural with a fermentation time of 36 hours. Expect red fruits, sweet spice and brown sugar in the cup.