Producer: Tony Medina
Region: Chimaltenango
Altitude: 1660-1725 masl
Coffee varieties: Bourbon
Process: Washed
Drying: Sun dried on patio
Cupping notes: White Grape, Passion Fruit, Lemon
Cupping score: 86.5
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 tells 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 co ee 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.