Antonio Medina, La Colina

Antonio Medina has dreamed of becoming a coffee farmer since childhood. He began working on various coffee farms to gain experience and master the craft, eventually inheriting the farm from his father.

Initially, he cultivated basic grains like corn and beans, but in the early 1990s, he planted his first coffee trees and gradually expanded his coffee production. Medina chose to plant the demanding Pacamara variety, a decision that reflects his commitment to quality. This exceptional lot showcases the meticulous care and attention he dedicates to his work.

The cherries are hand-picked at peak maturity and depulped at the wet mill the same day. The coffee undergoes a 32-hour dry fermentation before being carefully washed and dried on the patio, where it is regularly turned to ensure even drying. 

Taste description: 

Floral, melon and orange