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Tasting Notes: Caramel, chocolate and raspberry with a bright, orange-like acidity. Silky mouthfeel and medium body.
Origin: Guatemala
Region: Chimaltenango, Antigua
Altitude: 1700 MASL
Farm: La Colina
Farmer: Tony Medina
Cultivars: Bourbon & Caturra
Process: Washed
La Colina farm, translated to English, “The Hill”, is called 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. He inherited the plot 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, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steadily, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that perseverance pays.
The varieties on his farm are Caturra and Bourbon. He wants to plant other varieties to improve his quality even more. Another plan of his is to work with African raised beds to improve drying and overall quality.
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