• Producer Antonio Medina
• Attributes caturra and borbon lots, combined by Shared Source
• Origin San Martin Jilotepeque, Guatemala
• Flavours sweet and balanced with stewed pear, honey and roasted hazelnut

Antonio is a fourth generation grower, over twenty years in his own right. Just one quarter of his property is planted with coffee – the rest is native forest, protected by Antonio and monitored by the government who support Antonio financially to protect native flora and fauna. Antonio farms Caturra, borbon, Gesha and pacamara.

Antonio historically sold coffee in cherry – like the vast majority of Guatemala’s small producers – and less than 10 years ago started drying his coffee to sell parchment at differentiated prices. He’s done very well since then, placing several times in the prestigious Cup of Excellence auction, and earning enough to assist Antonio put his five daughters through university.

PROCESSING:

Traditional tank fermentation takes around 36 hours, followed by traditional patio drying over eight days. To reduce the amount of water used, Antonio has a demucilager to mechanically wash the fermented coffee. Nice one Antonio.

Pricing Transparency:

We paid 1750 Quetzales per quintal (100 pounds of parchment) for Antonio’s coffee. At times throughout harvest, the local rate was around 1100Q/quintal, this at a time where cost of production is Q1050-1150/quintal.

For more info on brewing your coffee for maximum enjoyment, check out the Brew methods page.

We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.