Roaster's Tasting Notes: Papaya / Vanilla / Plush
Process: Natural
Varieties: Caturra
Roast Date: July 21
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
Since 1991, Tony Medina has gradually experimented with process and varietal, creating complex expressions of the Guatemala terroir. Our first release of his new harvest is this sweet, naturally processed filter.
The Cup
Expect a complex profile, with plush sweetness and delicate fruit notes. Papaya, dried mango, and vanilla are elegant and smooth. As it cools, the lingering sweetness is like nougat and candied fruit.
Details
The Farm
La Colina - The Hill - is named for the steep elevations of the area. Antonio is the third generation of his family to farm here inSan Martín Jilotepeque, Chimaltenango, and began by planting grains and pulses. However, he told us that it has always been his dream to farm coffee, and in 1991, the first coffee tree was planted.
Slowly but surely, Antonio increased the number of trees and the production capacity of La Colina. Nine years ago, Antonio built his own processing facilities, and with his focus on quality rather than quantity, he has achieved excellent rankings in the Guatemala Cup of Excellence competition.
The coffee grows within a beautiful landscape oak, cypress, and pine. The farm benefits from multiple streams, with fresh water for irrigation and processing. Only one quarter of his farm is planted with coffee, while the rest remains native forest, certified by the National Institution of Protection of Forests.
The Process
Freshly picked cherries are transported to the dry mill and sorted, before being placed on raised beds to dry. Natural coffees from La Colina spend about 15 days in direct sun, with 11 hours of sun per day during the harvest season.
