Guatemala Finca Medina Black Honey

Black Honey Process Finca Medina

For over 20 years, we’ve been proud to partner
with Finca Medina in Antigua, Guatemala.
Nestled among three volcanoes, Acatenango,
Fuego, and Agua, the city of Antigua was once the
capital of the Spanish Empire in Central America,
but it’s now known for stunning colonial
architecture and the nearby farms that produce
some of the region’s highest-quality coffee.
Antigua’s climate, high altitude, fertile volcanic
soils, and a distinct agricultural tradition make this
city an ideal location for producers like Finca
Medina, a company that has been producing
specialty coffee since 1842. Located in the village
of San Lorenzo El Cubo, in the region of Ciudad
Vieja, Finca Medina includes two estates, one
named after the organization itself and the other
called Anexo Portal. At both farms, the staff
implements some of the most modern processing
technology we’ve seen in Latin America,
contributing to each coffee’s consistency and
quality.
This black honey-processed Guatemalan coffee
includes cherries from the original Finca Medina
estate plus Anexo Portal, a property that was
acquired in 2016. After separating the floating
cherries, the coffees are de-pulped and dried on
raised African beds. The beds are closed off each
day for two hours to ensure a slow maturation
process. This process is completed in 28 to 30
days. With a sparkling acidity and floral flavors, this coffee is not only one of the best honey-processed lots our team has ever tasted; it’s also an indication of the alternative processing methods gaining popularity in Latin America, making us excited to see what’s to come.