Antonio Medina Guatemalan Specialty Coffee

Antonio Medina
Nestled in the highlands of Chimaltenango, Guatemala—at 1,600 m above sea level—Antonio Medina’s La Colina estate produces a specialty coffee that embodies the essence of single origin excellence. The farm’s volcanic soils, enriched by centuries of mineral deposits, yield Caturra cherries with exceptional density and sugar content. Each micro-lot undergoes a meticulous washed process: hand-picked cherries are depulped within hours, fermented in temperature-controlled tanks to develop balanced acidity, then washed three times in pristine spring water. Beans are sun-dried on raised African beds to preserve clarity and sweetness while accentuating terroir-driven nuances.

On the cupping table, Antonio Medina greets coffee lovers with bright green-apple acidity, rich honeyed sweetness, toasted hazelnut undertones and a lingering silky caramel finish. Aromas of roasted almond and citrus blossom add complexity, making it a standout choice for connoisseurs seeking depth and balance. Direct-trade partnerships ensure sustainable farming practices and fair wages for local communities, reinforcing a commitment to ethical sourcing.

Filter / Pour-Over Recommendation:
Measure 18 g of coffee to 300 g of filtered water at 94 °C in a Hario V60. Bloom for 30 seconds, then pour slowly in concentric circles over 3 minutes to highlight crisp acidity and delicate floral aromatics.

Espresso Recipe:
Dose 19 g of ground beans, yield 38 g in 25 seconds at 9 bar for a dense crema, balanced sweetness and silky mouthfeel—ideal for café-quality espresso shots.