A rich and flavorful coffee with fruity sweetness, a fine taste of chocolate, and a tingling acidity.
Cultivar/Variety: Bourbon, Caturra
Flavour notes: Apricot, Sultana, Cocoa, Dark chocolate.
Producer: Finca Medina
Country: Guatemala
Region: Antigua
Process: Natural
Roasting profile: Light
Content: Whole beans
Bag size: 250 g / 500 g
After harvest, coffee cherries can be processed in various ways (washed, natural, anaerobic washed, honey, etc.). Natural-processed coffee can often be very intense in its fermentation, which is why I was looking for a natural coffee that offered plenty of flavour and body without the fermentation being too overpowering. I found this in this coffee from Guatemala, which is incredibly rich in sweetness, has a pleasant acidity, and a full mouthfeel. This makes it ideal for both filter coffee and espresso.
Filter: We recommend you to use a scale and a brewing technique you are familiar with to ensure consistent results while brewing our coffee. Using a digital scale while measuring both coffee beans and water for brewing will greatly increase consistency. We brew with 50-60 g of coffee per litre (1000 g) water.
Recipe:
Dose: 16 g
Water: 250 g, 98°C
Bloom: 45 g, 98°C for 1 minute
Grind size: ~600 µm
Brew time: 2:50 - 3:10 minutes
Espresso: We recommend you to use a VST filter basket when brewing espresso with our coffee. These baskets make it a lot easier to brew the espresso and each basket is very close to identical, which helps increase consistency. With the VST filter basket 18 g, try this recipe.
Recipe:
Dose in: 18.5 g
Dose out: 45 g
Grind size: ~320 µm
Brew time: ~28 seconds
Central America produces some of the best coffee in the world, and among these countries, Guatemala may have the most ideal conditions for coffee cultivation. Coffee from here is often characterised by its deep, rich flavour and beautiful citrus aromas.
Guatemala has several regions famous for coffee production, but this coffee comes from Antigua, a region surrounded by three large volcanoes. Here, coffee grows at over 1,500 metres above sea level, receiving ample sunlight and water—perfect conditions for the coffee plants to flourish. At Finca Medina, they combine centuries-old traditions with modern agricultural methods to ensure the best possible and sustainable harvest. They have invested much of their resources in improving the living conditions of their employees and have dedicated large areas of their land to allow the native flora and fauna to thrive.
Antigua is known for producing coffee with rich notes of cocoa and citrus, and this coffee is no exception. With the right brewing method, the vibrant notes of apricot, dark chocolate, and cocoa shine through.
Freshness is of utmost importance to us, and to minimise food waste, we roast our coffee every Tuesday. This means you can expect your coffee to be shipped the following Wednesday. By roasting in small batches, we ensure that we don’t produce more coffee than needed, preventing it from going stale on the shelf. This way, you receive freshly roasted coffee right to your door.
