Guatemala La Colina

Guatemala La Colina

Producer: Tony Medina

Region: Chimaltenango

Altitude: 1660-1725 masl

Coffee varieties: Bourbon

Process: Natural

Drying: Raised Bed

Cupping notes: Gala Apple, Toffee, Cocoa Nibs

Cupping score: 85.75

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.  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 says that it has always been his dream to have a coffee farm.  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.  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.

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.  Freshly picked cherries are transported to the dry mill and sorted, before being placed on raised beds to dry. Natural coffees from La Colina spend about 15 days in direct sun, with 11 hours of sun during the harvest season.