This high-grown Guatemalan coffee from La Colina highlights the classic brightness of Antigua-region coffees, with crisp green apple acidity, smooth coca depth, and a touch of lemon zest.

Antonio inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only basic grains like corns and beans. But he also says that it has always been his dream to have a coffee farm. And at a younger 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 coffee 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 had paid off.

La Colina farm translated into 'The Hill', is called this because of the elevations in 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.

At La Colina, Antonio Medina uses the washed process to bring out the coffee's bright, clean character, highlighting the natural clarity of the Caturra and Bourbon varietals.

Ripe cherries are hand picked and sorted.
Pulp is removed during a depulper
Beans are fermented in water to remove mucilage
Washed clean, then dried carefully on raised beds.

This results in a crisp, vibrant cup with notes of green apple, cocoa and lemon zest.