Subtext Coffee Roasters

Tony Medina Espresso, Guatemalan Washed Caturra

Tony Medina's Finca La Colina sits at 1,700 meters in Chimaltenango, Guatemala, a notably dry region known for ideal microclimates and natural springs. The coffee is traditionally fermented for 36 hours, then mechanically demucilaged to conserve water before eight days of patio drying—a process that reflects Tony's ecological approach across his entire operation, where native forest covers three-quarters of his land and shade trees are pruned only during full moons. The Caturra variety, a compact natural Bourbon mutation now central to Central American coffee, thrives at this altitude and delivers the clean, balanced profile this espresso demands. Tony's transition from selling cherry to specialty parchment has funded his daughters' university education and enabled investments in quality—making this coffee a story of pride and sustainability in a cup.