La Colina, "The Hill", that's how Antonio Medina's father named the family plantation, which his children now carry on. The family originally grow other crops on the farm, but Tony worked a lot on nearby coffee farms when he was younger, and with the experience he gained, he later started his own

plantation. He is currently drying the coffee on patios, but he's planning to build raised African beds to increase the quality of processing. Surprisingly, this fantastic Gesha lot was also dried on traditional patios! The coffee cherries are harvested at the peak of their ripeness, and after

de-pulping, they are dry-fermented for about 32 hours. Finally, the processing is completed with a normal washed method then the beans are spread out on patios to dry under the sun. It takes about 10 days to reach the right moisture content which is achieved by frequently turning the beans.