grape juice, yellow apple, almond butter, milk chocolate

This community lot from the Antigua region is grown on small family farms and processed at Finca Medina. Finca Medina partners with farmers who are committed to their farms and the environment, providing them with technical support for best management practices, RFA certification, and cupping analysis, which improves the quality of the coffee. With no post-harvest infrastructure, Finca Medina provides a centralized collection point for the delivery of the cherries.

process

The cherries are transported to the Finca Medina factory, where less dense and damaged cherries are removed before pulping. The pulped cherries ferment in vats for up to 36 hours. The coffee is then carefully washed, and the waste water is turned into compost for the farms. Drying is done gently on patios for 2 weeks until it reaches 11% moisture. For export, the coffee is hulled and sorted with specialized equipment.

profile

This blend of Bourbon and Caturra offers a rich sensory experience, with aromas of fresh grape and yellow apple, followed by the sweetness of almond butter and milk chocolate. Its velvety texture provides a luxurious mouthfeel.

image: the texture of a roasted coffee bean. (meb), from © science photo library limited