Antonio Medina (La Colina)

Description

ORIGIN

The production of coffee has been a mainstay of Guatemala’s economy for over a hundred years. More than 125,000 coffee producers help to grow Guatemala’s coffee production. Today, coffee remains one of Guatemala’s principal export products, accounting for 40% of all agricultural export revenue. The country’s coffee growing regions enjoys high altitudes, good rainfall all-year-round in regions that benefit from mineral-rich soils.

There are four main growing regions in Guatemala (Antigua, Huehuetenango, Atiitlan, Nuevo Oriente) which offer up distinctive regional profiles due to the influence of varieties and microclimate. This coffee from Antigua is cultivated on volcanic soils which help to lock in moisture as the region is sunnier and tends to get less rainfall – resulting in coffees that are sweet and smooth with a balanced acidity.

PRODUCER

Antonio inherited the farm situated in the central highland region of Antigua from his father. In 1991, the first Caturra and Bourbon coffee varieties were planted and slowly but surely, António increased the number of trees and his production. After 25 years, Antonio concludes that his dream has come true after his perseverance paid off. La Colina farm, translated into “The Hill”, earns its name from the elevations of the land, and the hill on which it is located. His farm is situated at 1700 meters, which means his Bourbon and Caturra coffee cherries can mature slowly and develop sweet and complex flavour notes. The relatively cool climate also means that Antonio can conduct a slow 36-hour fermentation for his coffees at his wet mill before drying them on a concrete patio, which usually takes about 12 days.

ROAST

Sourced through our importing partners, Primavera, we have opted for a smooth and gentle roast profile to accentuate sweetness, body and to balance out the acidity in this coffee. Rich and creamy in the mouthfeel, we love the malic acidity that reminds us of green apple complemented by a smooth milk chocolatey body and a hint of almond in the finish.

Producer: Antonio Medina

Cultivar: Caturra and Bourbon

Altitude: 1700m

Harvest: January – March

Notes: Almond, Milk Chocolate, Green Apple

Roast: Espresso

Text from Olisipo Coffee Roasters' listing.