Medina is a washed Pink Bourbon grown by Nicolas Medina Perdomo in Huila, Colombia, at 1,980 meters above sea level.

We’re tasting baking spice, berry, citrus, and dark chocolate. With a light roast and light-to-medium body, Medina is a distinctive single-origin coffee to explore as a pour over or espresso.

Roasted in small batches by Foster Coffee in Michigan.

Use these Foster brewing recipes as starting points, then adjust your grind to suit your equipment and taste.

Kalita Wave 185 — Pour Over

21 g coffee / 355 g water • Medium-fine grind • 205°F water • Target brew time: 3:00–3:20.

At 0:00, pour 65 g water and bloom for 30 seconds. At 0:30, pour to 100 g total. Continue in 50 g increments to 150 g, 200 g, and 250 g. At 250 g, gently wash the grounds from the sides. Finish with 50 g increments to 300 g, then 355 g.

Espresso

18 g coffee in / 38 g espresso out • Target time: 28–30 seconds.

Dose 18 g into a dry, clean basket. Distribute evenly and tamp level. Brew to 38 g beverage weight in 28–30 seconds. If the shot runs fast, grind finer; if it runs slow, grind coarser.