Lemon Lit

Coffee Info

This high-grown Guatemalan coffee from La Colina highlights the classic brightness of Antigua-region coffees, with crisp green apple acidity, smooth cocoa depth, and a touch of lemon zest.

Producer Info

Antonio inherited the farm from his dad, who distributed his farm as smaller plots among all his children. Initially, Tony planted only basic grains like corn and beans. But he also says that it has always been his dream to have a coffee farm. And at a young age, when he didn’t have anything yet, he started to work on different coffee farms to learn and gain experience.

In 1991, the first coffee tree was planted. Slowly but steady, Tony increased the number of trees and the production. After 25 years, Tony concludes that his dream has come true. It taught him that his perseverance has paid off.

Region Info

La Colina farm, translated into “The Hill”, is called like this because of the elevations of the land, and the hill on which it is located. It was the father of Tony Medina who decided to give the farm this name.

Process Info

At La Colina, Antonio Medina uses the washed process to bring out the coffee’s bright, clean character—highlighting the natural clarity of the Caturra and Bourbon varietals.

• Ripe cherries are hand-picked and sorted
• Pulp is removed using a depulper
• Beans are fermented in water to remove mucilage
• Washed clean, then dried carefully on raised beds

This results in a crisp, vibrant cup with notes of green apple, cocoa, and lemon zest.

Brew Recipe

Espresso:
1:2 coffee to water, water temperature 92°C, extracted in 28 – 32 seconds

Pour Over:
1:16 coffee to water, water temperature 90°C, pour in stages, brew time 2:30-3:00 mins

Cafetiere:
60-65g coffee per litre of water, water temperature 90°C, brewed for 3-4 mins

Aeropress:
16g coffee, water 250g, water temperature 90°C, brewed for 1:30-2 mins, press time around 45 sec

Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds

Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins

French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins

Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec

Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes