Finca Medina - Antigua Guatemala
Country: Guatemala
Region: Antigua Guatemala
Process: Fully Washed
Varietal: Caturra
Altitude: 1650 m.a.s.l
Flavours: Dark Chocolate, Red Apple, Melon
Brewing method: V60, Aeropress, Kalita
Description
Finca Medina combines modern technology with traditional techniques to produce Antigua coffee. Each coffee batch is evaluated in the laboratory to verify the traceability, quality, fragrance, aroma, flavour, balance, sweetness, and all the different cup profiles that consumers may need.
Producer Information
The farm has a top-of-the-line water treatment plant, where the water from the wet part of the process is processed. The treatment plant has a primary stage with an anaerobic, facultative, and wastewater pond system, and it’s coated with a plastic membrane to avoid water filtration to the groundwater layer in the subsoil. The farm has set the goal to be a pioneer in water cleaning in coffee processes to reuse the water and hopes to accomplish the most exigent parameters in the BOD and QOD indexes.
The coffee pulp is used for the elaboration of organic compost. During this process, the farm uses 30% of the water used in the wet stage of the coffee process. The
sub-products are mixed and turned through a particular compost machine. The turning is made several times a week to guarantee the aeration and liberation of water and carbon dioxide.
The water that comes from the processing of the coffee is poured into 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 from the farm's activities, like wood chopping and tree trimming, are also added to the compost beds. Once the compost has reached the stage where it can be utilized as organic fertiliser, it is applied to the coffee trees.
The transformation and use of these sub-products ensure that the operation recycles and utilises the waste products in a friendly and healthy way for the environment, closing the whole cycle of coffee production.
Barista life
Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time.
Join Our Journey
To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London. In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather. Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c. Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.
The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life. With previous experience in hospitality and business management, their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.
They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.
"Join our journey"
