Guatemala Finca La Colina Filter

Guatemala Finca La Colina Filter Roast

Guatemala Finca La Colina

We have been lucky enough to buy Guatemala Finca La Colina over a number of years. It is one of those coffees that delivers fantastic fruity coffee, year after year. I have duly taken La Colina home and brewed it with Severn Trent’s finest (!) as is my test of any coffee.  La Colina regularly features in Chapin, too, our long-standing, darker roast Guatemalan espresso. Watch out for this in the espresso section too, as it is going live imminently.

We have prepared La Colina as a Filter and Espresso as separate entities this year. The filter is so good I can hardly explain it.

Top Trumps

Farm: La Colina

Region: Antigua

Town: San Martin

Owner: Tony Medina

Varietal: Caturra

Processing: Fully washed and sun-dried on patios.
Size of Finca: 179 Hectares

Coffee produced:4000 kg (avg. Year)

Elevation: 1,700 meters above sea level.

Temperature:16 – 23ºC

Shade Trees: Inga

Roast level: Filter

Cup Potential:

|Aromatics: Ripe fruits, brown sugars| Body: Medium | Acidity: Soft, sweet, tropical, berry and citrus |

When hot, La Colina has tropical fruit sugars punctuated with a hint of dryness on the finish. There is a cup structure (that if I was being lazy, I could slap the words) “Blackcurrants” and that would be enough for some. This is so much more in full immersion. Fudgy sweetness, passionfruit and currant acidities, with a long citrus finish. This is one delicious coffee.

Recipe: 55-65g per litre. This is “very decent” in a batch filter brew but so much more interesting in cafetiere, clever dripper or a humble cupping bowl.

Farm Info

La Colina is some 1700 Meters above sea level, and the name aptly translates into “The Hill Farm”. Tony inherited the land from his father, a bigger farm split between siblings, as often happens in farming families. He then named the farm La Colina.

In the beginning, Tony grew beans and corn, whilst learning about growing coffee from others. Coffee was the dream, and in 1991, he slowly started planting a few coffee plants; the rest is history. Currently, Tony is planning on diversifying into new varietals and also improving drying by using raised (or African) beds.

Liking La Colina? You can share your brews with us here