Guatemala | La Colina Pacamara

ALTITUDE : 1,700 MASL

VARIETAL : Pacamara

PROCESS : Washed

REGION: Chimaltenango, Antigua

FARMER: Antonio Medina

Antonio inherited his farm from his father, who divided the land into smaller plots among his children. Initially growing corn and beans, Antonio had long dreamed of producing coffee, having worked on neighbouring coffee farms from a young age to learn the craft. In 1991, he planted his first coffee tree and, over the following 25 years, steadily expanded the farm, turning that early ambition into a livelihood built through patience and perseverance. This particular lot reflects Antonio's commitment to quality. He chose to plant this celebrated variety despite the additional care and attention it requires, with cherries carefully picked at peak ripeness and transported to the wet mill the same day. After depulping, the coffee undergoes a long, slow 32-hour dry fermentation before being thoroughly washed. The coffee is then dried on the patio for around 10 days, with the parchment turned frequently to ensure an even and consistent drying process. The result is a coffee shaped by experience, persistence and more than three decades of careful cultivation, from Antonio's first trees to this exceptional lot.

Produced by Antonio Medina in the Chimaltenango region of Guatemala · Chimaltenango, Antigua, this La Colina Pacamara lot represents a meticulous approach to specialty coffee. The Pacamara varietal is a unique hybrid known for its oversized beans and complex, often bold cup profiles. By utilizing a washed processing method, the producer emphasizes the inherent clarity and structural acidity of the harvest, allowing the specific terroir of the Antigua area to remain at the forefront of the experience.

Roasted by Hundred House Coffee, this selection highlights the intersection of careful cultivation and precise post-harvest handling. When evaluating the nuances of such a distinct varietal, tasters often find it helpful to reference a flavor wheel to identify the specific aromatic compounds present. This coffee serves as a compelling example of how traditional processing techniques can elevate the unique characteristics of a high-altitude, single-varietal crop.