La Colina

OriginGuatemala

Roast levelLight

ProcessSpontaneous Fermentation, Washed

Summary

La Colina ('the hill') comes from Antonio Medina's family farm in Chimaltenango, Guatemala, named by his father. The coffee is of the Gesha variety, grown at 1700 meters elevation. Cherries are harvested at peak ripeness, pulped, dry fermented for approximately 32 hours, then finished with a standard washed method. Beans are dried on terraces for about 10 days with regular turning. The cup profile offers notes of black tea, apricot, and date.

AI-assisted description, based on roaster & cupping data.

Go to webshop

Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerAntonio Medina

Altitude1700 m.a.s.l

VarietyGeisha

NotesApricot, Date, Tea

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

All coffees Go to website

If you notice any incorrect information, .