Microlot Guatemala - Finca Medina
MELLOW, CITRUS, TOFFEE, VANILLA
Process method: Black Honey
Region: San Lorenzo El Cubo, Ciudad Vieja, Antigua
Farm/Producer: Finca Medina & Anexo Portal
Elevation: 1700 M
Variety: Bourbon, Marsellesa
Crop Size: 50 bags (7500lbs)
Harvest: January - April
Our coffee is packaged whole bean by default.
Please indicate in the notes during checkout if you need your coffee ground, and what brewing method you'd like it ground for.
Once in a while, we get our hands on a really exceptional coffee like this one. The care given to producing such a coffee is apparent in the quality and complexity of the cup.
We are working to offer coffees of this caliber more often and with them, more traceability. We love to learn about coffee and we want to share that information with you, the customer, as a move towards increased transparency, traceability, and quality.
Notes from our Importer
For over 20 years, we’ve been 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 black honey-processed Guatemalan coffee, which was harvested in 2021 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 are de-pulped and dried on raised African beds. The beds are closed off each day for two hours to ensure a slow maturation process. This process is completed in 28 to 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; it’s also an indication of the alternative processing methods gaining popularity in Latin America, making us excited to see what’s to come.
Images provided by Balzac Brothers