Description
producers
There are many subtleties to this community lot from the Antigua region. Grown on small family farms and transported to Finca Medina's post-harvest processing plant. Finca Medina works directly with a select group of farmers who share a commitment to their farms and the environment. It helps these growers access technical support on best farm management practices, RFA certification and tasting analysis, which helps farmers improve the quality of their coffee. With no infrastructure for on-farm post-harvest processing, Finca Medina provides a centralized collection point where farmers can easily deliver their cherries.
process
From here, the cherries are transported to the Finca Medina factory, where the flatters are removed before pulping, as they are less dense and damaged. The pulped cherries are then fermented in vats for up to 36 hours. When the coffee is washed, the water is properly managed and treated. The waste water and pulp are composted and returned to the farms to improve the soil. Next, the coffee is gently dried on patios over a 2-week period until it reaches a moisture content of 11%. To prepare the coffee for export, Finca Medina uses its own mill where the dried parchment is husked and sorted using gravity beds, sieves and an electronic colour sorter.
profile
This unique blend of Bourbon and Caturra offers a rich, captivating sensory experience. From the very first sip, you're enveloped by enchanting aromas of fresh grape juice and juicy yellow apple. Next, the palate is seduced by the sweetness of almond butter, which blends perfectly with the roundness of milk chocolate. The velvety texture of this coffee offers a luxurious, enveloping mouthfeel. Finally, the long, lingering finish leaves a memorable imprint, inviting you to savour every sip of this exquisite coffee.
Profil
Torréfaction
