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Guatemala | Finca Medina

94
Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 are rated as extremely light.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 are rated as extremely light.
ROAST LEVEL TASTE PROFILE  COFFEE EXAMPLE
LIGHT

86 to 100

Fruits, Sweet Kenya Blue Mountain AA (89)
MEDIUM 70 to 85 Caramelized Sugar, Mellow Team (80)
DARK 44 to 69 Smoky, Dark Chocolate St. Vincent (61)
VERY DARK 20 to 43 Very Smoky, Liquorice, Burnt Full French (34)

 *Higher numbers = Lighter roast

*Lower numbers = Darker roast

 

 

Weight
Grind

Description

Founded in 1842. With 100 hectares, Finca Medina is located in the foothills of the Agua volcano on the outskirts of Antigua Guatemala City.

 The farm combines the most modern technology with traditional techniques for the production of Antigua coffee. Currently the farm has an internal quality commitment. Each coffee batch is evaluated in the laboratory to verify the traceability, quality, fragrance, aroma, flavor, balance, sweetness and all the different cup profiles that our clients need.  

The treatment plant has a primary stage with anaerobic, facultative and wastewater ponds system, and it’s coated with a plastic membrane to avoid water filtrations to the groundwater layer in the subsoil. The farm has set the goal to be pioneer in water cleaning in coffee processes in order to reuse the water and hopes to accomplish the most exigent parameters in the BOD and QOD indexes (Organic pollution in water).

 The coffee pulp is used for the elaboration of organic compost. During this process the farm uses 30% of the water that was used in the wet stage of the coffee process. The sub products are mixed and turned through a special compost machine. The turning is made several times a week in order to guarantee the aeration and liberation of water and carbon dioxide.

 The water that comes from the processing of the coffee is poured in the compost beds and helps to rehydrate the compost. It also adds bacteria and enzymes that benefit the decay process.  To enrich the compost, the wooden sticks, leaves and other natural products coming from the farm´s activities, like wood chopping and tree trimming, are added also to the compost beds. Once the compost has reached the stage in which it can be utilized as organic fertilizer it is applied to the coffee trees.

 The transformation and use of these sub products ensure that the operation recycles and reutilizes the waste products in a friendly and healthy way for the environment, closing the whole cycle of coffee production. 

VARIETAL

Caturra

ALTITUDE

1600 metres above sea level

PROCESSING

Natural

TASTE

Cashew Nut, Dark Berries, Tamarind

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