Sweet as honey, delicately nutty, and with the refreshing acidity of green apples —that's exactly how this Guatemalan beauty from La Cabra roastery tastes. It offers a delicate structure, pleasant balance, and a cup that feels light and elegant. It is perfect for both filter and espresso – whether you prepare it as a V60, batch brew or with milk, it always retains its sweetness and purity. It is one of those coffees that you will want to come back to again and again.
The La Colina farm is located in the hills of the Chimaltenango region, just an hour and a half from Guatemala City. Tony Medina himself is a second-generation farmer, but he only started growing coffee in 1991 – inspired by the success of the Antigua region, where specialty coffee began to make a name for itself in the 1990s. He originally grew corn and beans here, but gradually planted coffee trees on his land and is now one of the region's respected producers. In addition to Caturra, his farm also grows other varieties such as Pacamara and even Geisha, which he began experimenting with in 2010.
This batch was processed using the traditional washed method. Fully ripe Caturra cherries were transported to a wet mill, de-pulped, and then fermented for 32 hours. Long and slow fermentation in cooler mountain conditions gives the coffee a smoothness, clarity, and slightly complex character. The result is a balanced and pleasantly sweet cup, where the taste of honey and hazelnuts harmoniously blends with the fresh acidity of apples. This coffee is a quiet testament to the long-standing dedication and sensitive work of its farmer.