This batch of the pacamara variety stands out for its sweet aroma and fruity tropical and citrus notes of papaya and orange. It has a creamy body with notes of honey and bee pollen and a juicy acidity of which we love its refreshing grapefruit notes.
La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name. He inherited the plot from his dad, who distributed his farm as smaller plots among all his children.
Initially, Tony planted only basic grains like corn and beans. But he also says that it has always been his dream to have a coffee farm. At a young age, when he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.
In 1991, the first coffee tree was planted. Slowly but steadily, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that his perseverance had paid off.
He wants to plant other varieties to improve his quality even more. Another plan of his is to work with African-raised beds to improve drying and overall quality.
Process
Antonio planted this celebrated variety of coffee on his farm even though it requires a great deal of attention and care – and this beautiful lot is the result of this care. The coffee is carefully picked at the peak of maturity and transported the same day to depulpers at the wet mill. The coffee is depulped and left in a dry fermentation for 32 hours, a long and slow fermentation that works beautifully for this special lot. Then, the coffee is carefully washed and set to dry on the patio. This coffee remains on the patio for 10 days and is turned frequently to ensure thorough and even drying.
We will soon have the recipe for this coffee.
If you have any questions you can write to info@thecoffeeacademy.es
