Antigua - Guatemala

Antonio Medina has been building this farm since 1991, starting with corn and beans before planting his first coffee tree. Over three decades later, La Colina has become one of Antigua's most respected lots.

Washed Caturra and Bourbon, grown at 1700 masl. Tasting notes of blackberry, brown sugar and dark chocolate.

This one's personal. La Colina was the very first coffee I ever roasted, back in my intro class at CoRo in 2024. Coming full circle roasting it again now as Three Points.

Region: Antigua, Guatemala 

Producer: Antonio Medina

Process: Washed 

Varietals: Caturra, Bourbon

Roast Profile: Light-Medium Roast

Elevation:  1700 masl

Roast Date: 9/4/26

Net weight: 8.8oz | 250g

Why we rest our coffee

We roast on a Loring S15, and one thing we've learned is that our coffees need time. At least 2 weeks off roast, sometimes 3+ before everything really comes together.

It's not just us - we've had the same feedback from customers brewing at home. The sweetness, the clarity, it all shows up later than you'd expect.

So if you get a bag and the roast date is recent, give it some time. It's worth the wait.