Origin: Guatemala
Region: Antigua
Farm: Finca Medina
Varietal(s): Bourbon & Marsellesa
Elevation: 1600 masl
notes: berry, jasmine, honey
Region: Antigua
Farm: Finca Medina
Varietal(s): Bourbon & Marsellesa
Elevation: 1600 masl
notes: berry, jasmine, honey
Like our other latest arrival from Guatemala (Antigua Iglesias), Finca Medina comes to us from the city of Antigua. Nestled among three volcanoes, Acatenango, Fuego and Agua, the city was once the capital of the Spanish Empire in Central America, but now it is known for stunning colonial architecture and the nearby farms that produce some of the region’s highest-quality coffee. Antigua’s climate, high altitude, fertile volcanic soils, and a distinct agricultural tradition make this city an ideal location for producers like Finca Medina, a farm and company that has been producing specialty coffee since 1842.
Located in the village of San Lorenzo el Cubo, in the region of Ciudad Vieja, Finca Medina includes two estates, one named after the organization itself and the other called Anexo Portal, a property that was acquired in 2016. At both farms, the staff implement some of the most modern processing technology seen in Latin America, contributing to the consistency and quality of all their coffee.
This honey-processed coffee, harvested earlier in 2020, includes cherries from both the Finca Medina estate and Anexo Portal. After separating the cherries ripe for processing, the coffees are de-pulped and dried on raised African beds, which are closed off each day for two hours to ensure a slow maturation process which typically lasts between 28 and 30 days. With a sparkling acidity and floral flavors, this coffee is not only one of the best honey-processed lots our team has ever tasted, but is also an indication of the alternative processing methods gaining popularity in Latin America. We are excited for what is to come out of this farm for years to come and grateful to have this coffee part of our lineup.
Located in the village of San Lorenzo el Cubo, in the region of Ciudad Vieja, Finca Medina includes two estates, one named after the organization itself and the other called Anexo Portal, a property that was acquired in 2016. At both farms, the staff implement some of the most modern processing technology seen in Latin America, contributing to the consistency and quality of all their coffee.
This honey-processed coffee, harvested earlier in 2020, includes cherries from both the Finca Medina estate and Anexo Portal. After separating the cherries ripe for processing, the coffees are de-pulped and dried on raised African beds, which are closed off each day for two hours to ensure a slow maturation process which typically lasts between 28 and 30 days. With a sparkling acidity and floral flavors, this coffee is not only one of the best honey-processed lots our team has ever tasted, but is also an indication of the alternative processing methods gaining popularity in Latin America. We are excited for what is to come out of this farm for years to come and grateful to have this coffee part of our lineup.