Finca La Colina
This season, we are starting off our Guatemalan coffee season with Finca La Colina; and it’s is refreshingly different. At first, I was worried about buying it because of not having the previous ripeness and complexity, BIG HOWEVER, it is so easy to drink. If I am not completely sure about what I think about a coffee, I will live with it for a week at home. If it’s easy to drink, I will even throw out my tea-drinking habit and start the working day with coffee. Colina has won every day this week. Such a great, juicy coffee to start the day with. It’s not complicated, but it is just very easy to drink.
Farm: La Colina
Town: San Martin
Owner: Tony Medina
Processing: Fully washed and sun-dried on patios.
Size of Finca: 179 Hectares
Coffee produced:4000 kg (avg. Year)
Elevation: 1,700 meters above sea level.
Temperature:16 – 23ºC
Shade Trees: Inga
Roast level: Light Filter
Aromatics: Currants and baked fruit. Body: Creamy on cooling.
Cup Potential: This season Colina is reassuring, as far as coffees go. In the cup: Bright citrus and white grape. Juicy and refreshing. On cooling a little chocolaty and more dry citrus. This is really forgiving, with less than perfect water conditions and a great start to the Guatemalan harvest.
Recipe: 55-65g per litre
La Colina is some 1700 Meters above sea level, and the name aptly translates into “The Hill Farm”. Tony inherited the land from his father, which was a bigger farm split between siblings, as often happens in farming families. He then named the farm La Colina.
In the beginning, Tony grew beans and corn, whilst learning about growing coffee from others. Coffee was the dream and in 1991 he slowly started planting a few coffee plants and the rest is history. Currently, Tony is planning on diversifying into new varietals and also improving drying by using raised (or African) beds.