La Colina | Guatemala
Raspberry | Apple | Caramel | Complex
Producer: Antonio Medina
Process: Washed
Region: Antigua
Varietal: Caturra, Bourbon
Altitude: 1700 masl
The Producer
Antonio Medina inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only basic grains like corn and beans. But he also tells that it has always been his dream to have a coffee farm. And at a young age, when he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steady, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that his perseverance has paid off.
La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name.
What to Expect:
This offering tastes best both as drip or espresso, with or without milk. We are tasting red fruit like raspberry, apple and a little pear, along with some toffee in the finish. Who doesn’t love a complex, sweet, elegant washed Guatemala? We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ration in about 27 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board. We tend to prefer flat bottom brewers for washed coffees from this region.
Raspberry | Apple | Caramel | Complex
Producer: Antonio Medina
Process: Washed
Region: Antigua
Varietal: Caturra, Bourbon
Altitude: 1700 masl
The Producer
Antonio Medina inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only basic grains like corn and beans. But he also tells that it has always been his dream to have a coffee farm. And at a young age, when he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steady, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that his perseverance has paid off.
La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name.
What to Expect:
This offering tastes best both as drip or espresso, with or without milk. We are tasting red fruit like raspberry, apple and a little pear, along with some toffee in the finish. Who doesn’t love a complex, sweet, elegant washed Guatemala? We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ration in about 27 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board. We tend to prefer flat bottom brewers for washed coffees from this region.
Raspberry | Apple | Caramel | Complex
Producer: Antonio Medina
Process: Washed
Region: Antigua
Varietal: Caturra, Bourbon
Altitude: 1700 masl
The Producer
Antonio Medina inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only basic grains like corn and beans. But he also tells that it has always been his dream to have a coffee farm. And at a young age, when he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steady, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that his perseverance has paid off.
La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name.
What to Expect:
This offering tastes best both as drip or espresso, with or without milk. We are tasting red fruit like raspberry, apple and a little pear, along with some toffee in the finish. Who doesn’t love a complex, sweet, elegant washed Guatemala? We aim to profile this coffee right down the middle so that no matter what your brewing outcome is, it will taste delicious and will be easy to extract. On espresso, we recommend a 1:2.5 ration in about 27 seconds. On filter, a 1:15-1:17 ratio is ideal and will taste great across the board. We tend to prefer flat bottom brewers for washed coffees from this region.