Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina
Guatemala (Natural) - Antigua Finca Medina

Guatemala (Natural) - Antigua Finca Medina

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Notes of cherry coke, raspberry chocolate truffle

Origin: Guatemala

Process: Natural

Elevation: 1,600 M

Roast Level: City  -  ROAST LEVELS 

  

Farm Story

We're proud to partner with Finca Medina in Antigua, Guatemala. Nestled among three volcanoes, Acatenango, Fuego, and Agua, the city of Antigua was once the capital of the Spanish Empire in Central America, but it’s now 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 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. At both farms, the staff implements some of the most modern processing technology we’ve seen in Latin America, contributing to each coffee’s consistency and quality.

This naturally-processed Guatemalan coffee includes cherries from the original Finca Medina estate plus Anexo Portal, a property that was acquired in 2016. After separating the floating cherries, the coffees were dried on raised African beds, which were 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 tropical fruit flavors, this coffee is not only one of the best naturally-processed lots our team has ever tasted; it’s also an indication of the alternative processing methods gaining popularity in Latin America, making us excited to see what’s to come.