Guatemala, Antonio Medina - Single Origin Filter

Our coffee hails from Guatemala’s south western region of San Martin Jilotepeque, Chimaltenango, from expert coffee producer Antonio Medina. Antonio has been growing coffee on his farm for twenty years, and has dedicated his practice to exploring sustainable growing and processing techniques. Just one quarter of his land is dedicated to coffee cultivation: the remainder is native forest, which he preserves with government support to protect the local flora and fauna.

SUITABLE FOR:

Stovetop Coffee Brewing Icon

Stovetop

Espresso Coffee Brew Guide Icon

Espresso

Plunger Coffee Brew Guide Icon

Plunger

Aeropress Coffee Brew Guide Icon

Aeropress

Grind
                     

Single Origin Coffee Description

Antonio grows his coffee on 64 manzanas (a unit of measurement used in Guatemala that’s slightly smaller than 2 acres), split evenly between caturra and bourbon varietals. To shade his coffee plants from the sun and heat and promote soil diversity, he has also planted numerous native leguminous trees (chalum) as well as pine and cedar trees. His farm is rich with large rocks and boulders to help prevent land erosion while also supporting a vibrant ecosystem that suits the native squirrels, rabbits and snakes that live in the area.

His processing method involves traditional tank fermentation for about 36 hours, followed by patio drying over an 8 day period. The water used for processing is sourced directly from his land, and to conserve the amount he’s using, Antonio uses a demucilager to mechanically wash the fermented beans. Committed to ecological farming practices, he composts his coffee pulp for use as organic fertiliser, practices manual weeding and uses top-quality, efficient fertilisers.

Antonio’s dedication and hard work is so evident in the cup. Peach, lemonade and red apple hit you up front, with a creamy body and coating mouthfeel that lingers.  

Coffee Breakdown

Guatemala Antonio Medina 100%
Washed - Caturra and Bourbon varietals, grown and processed in the San Martin Jilotepeque, Chimaltenango region at 1700 metres above sea level.

In The Cup

PEACH, LEMONADE, RED APPLE

Espresso Recipe

  • DOSE - 20.5g
  • YIELD - 35g
  • TIME - 30s
  • TEMP - 94°C
  • RATIO - 1:1.7

 

This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.

A small to big bag of happiness guide – to help your coffee loving ways.

Espresso

1 – 2 cups daily
250g per week

2 – 4 cups daily
500g per week

6 – 8 cups daily
1kg per week

Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.

If you need help with any of our coffees, please reach out through hello@padrecoffee.com.au and we’ll guide you along through the coffee journey.

Be the First

Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.