About
Coffee Expression We find deeply complex florals of jasmine and magnolia, and a soft cup profile reminiscent of lemon balm with a poached fruit sweetness.
Producer La Colina is located just outside the town of San Martin Jilotepeque, only about one and a half hours from the Guatemalan capital, Guatemala City.
100g (5.3oz) - Whole Bean Coffee / Both for filter and espresso
Brewing Advice
Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm.
Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.
We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.
Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.
Technical Data
Producer Antonio Medina
Region Chimaltenango
Altitude 1700 masl
Varietal Geisha
Process Washed
Harvest January 2024
Shipping & Delivery
· Free shipping on US orders above $79 and on orders above $99 to Mexico and Canada
· Ships within 1-3 days from Brooklyn, New York
· Coffee is roasted to order
La Colina
Antonio ‘Tony’ Medina is a second generation farmer, but didn’t grow coffee himself until 1991. Tony’s father gave the farm its name; La Colina translates to ‘the hill’, named for the high elevation here in the Chimaltenango hills. La Colina is located just outside the town of San Martin Jilotepeque, only about one and a half hours from the Guatemalan capital, Guatemala City. It’s also a short drive from the famed Antigua region, the source of Tony’s inspiration to start growing coffee, after initially growing corn and beans on his plot of his father’s lands.
Coffee from Antigua exploded in popularity in the late 20th Century; one of the early recognisable stamps of quality in the beginnings of the speciality coffee era. This inspired Tony to grow quality coffee on his lands, slowly increasing the number of coffee trees plants through the 90’s and 2000’s. Since then he has continued his pursuit of quality, receiving ever higher prices for his crop, and even beginning to plant a small lot of Geisha in the early 2010’s. It’s from this plot that we have purchased this year.
Washed Geisha
This lot is a great illustration of Tony’s years of experience. Even before planting, Tony was aware of the great level of care the Geisha plant requires, and has slowly become accustomed to how the plant acts and what it needs when growing here. Ripe cherries from his Geisha plot are transported to the wet mill and de-pulped, before fermenting in tanks for 32 hours.
This long and slow fermentation is typical at these high altitudes in Guatemala, creating a great deal of complexity and a soft overall cup profile. Here, we find deeply complex florals of jasmine and magnolia, and a soft cup profile reminiscent of lemon balm with a poached fruit sweetness.
This year we have purchased a Geisha and a Pacamara from La Colina. Read more about the Washed Pacamara below.
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