Guatemala Finca Medina Antigua

This coffee floored us on the cupping table. Strikingly sweet, syrupy, and layered, it’s easily one of the most memorable honey-processed coffees we’ve ever tasted. Since first tasting it back in June, we’ve been counting the days until it arrived—and it was worth the wait. 

Beyond the cup itself, this is one of the nicest coffees we’ve ever purchased, and we couldn’t be more excited to share it. The incredible sweetness, autumnal spice, and syrupy body make it feel both comforting and dynamic, and remind us why we love showcasing coffees at this level. This isn’t just another single origin—it’s a coffee that stands out as one of the finest we’ve had the chance to offer. We've got a limited supply due to the cost to produce and source--and we hope ever sip will show you why. 

Farm Info:

Finca Medina has been producing specialty coffee in Antigua, Guatemala since 1842. This particular lot comes from both the original Medina estate and their Anexo Portal property. It was processed as a Black Honey, where cherries are de-pulped but dried with a sticky layer of fruit mucilage intact. At Medina, the coffee dries slowly on raised African beds for 28–30 days, with the beds covered for two hours each day to slow the process even further. The result is exceptional sweetness, depth, and a syrupy body that makes this one of the most impressive honey-processed coffees we’ve ever tasted.

Region Info:
The Antigua region of Guatemala sits in a valley surrounded by three volcanoes: Agua, Fuego, and Acatenango. The combination of fertile volcanic soil, high elevation, and a distinct agricultural tradition makes Antigua one of the world’s premier coffee-growing regions. The area’s consistent climate and centuries-old cultivation practices contribute to the balance, structure, and complexity that shine through in this Black Honey lot.