Roast: Medium-Dark

Notes: Strawberry, Plum, Milk Chocolate, and Caramelized Sugar!

** Freshness **

Whole-bean coffee normally maintains its freshness for about two months. Ground coffee usually is best if used within four weeks.

Coffee Overview

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 naturally-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

tropical fruit flavors, this coffee is not only one of

the best naturally-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