Finca Medina, Antigua, Guatemala
While attending a Fermentation Training Camp in Guatemala in January 2025, Lucia Solis and her team arranged a special tour of Finca Medina, giving us a firsthand look at the farm and its sustainable practices. Established in 1842, this 100-acre farm and processing facility (beneficio), located in the foothills of Volcán de Agua just south of Antigua, prioritizes sustainability through advanced water treatment systems, organic composting from coffee pulp, and supporting employee well-being.
This washed coffee, produced by smallholders affiliated with Finca Medina, is decaffeinated using the chemical-free Swiss Water Process, preserving its clean, vibrant flavors.
Tasting Notes: Cherry Compote, Cinnamon Maple Spice, Chocolate Finish
Region: Antigua, Guatemala
Elevation: 1550-1700 masl
Cultivar: Bourbon, Caturra
Process: Fully washed and dried on raised beds Decaffeinated by chemical-free Swiss Water Process.
Finca Medina, Antigua, Guatemala
While attending a Fermentation Training Camp in Guatemala in January 2025, Lucia Solis and her team arranged a special tour of Finca Medina, giving us a firsthand look at the farm and its sustainable practices. Established in 1842, this 100-acre farm and processing facility (beneficio), located in the foothills of Volcán de Agua just south of Antigua, prioritizes sustainability through advanced water treatment systems, organic composting from coffee pulp, and supporting employee well-being.
This washed coffee, produced by smallholders affiliated with Finca Medina, is decaffeinated using the chemical-free Swiss Water Process, preserving its clean, vibrant flavors.
Tasting Notes: Cherry Compote, Cinnamon Maple Spice, Chocolate Finish
Region: Antigua, Guatemala
Elevation: 1550-1700 masl
Cultivar: Bourbon, Caturra
Process: Fully washed and dried on raised beds Decaffeinated by chemical-free Swiss Water Process.
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