The coffee at La Colina consists of two of our favorite varieties in Guatemala: Bourbon and Caturra. The farm sits just above 1700 meters in the dry hills with toasty, hot days and breezy, cool nights. The ripe coffee cherries are harvested and processed right away next to Antonio’s home in the middle of the farm. After de-pulping the coffee, it sees a 36-hour dry fermentation heaped in concrete tanks before being washed the traditional way, with collected natural spring water in long, narrow channels. The purity of this unique, open landscape paired with their traditional approach delivers a unique cup profile, catching our attention on the cupping table. With bright acidity, layered citrus, and a long, slightly sour finish, drinking La Colina is a wild ride, much like biting into a wild foraged berry for the first time.