International Women's Day 2025 | Antonia Lucrecia Tum of Finca Medina

Antonia Lucrecia Tum is the remarkable coffee producer, logistics, and export manager for our Guatemalan partner farm Finca Medina. 

Logistics and export personnel are rarely feted in the coffee industry, but this crucial but frequently overlooked role requires specialist knowledge of every aspect of a coffee’s journey. Antonia is an expert in everything from the fertile soils of Finca Medina at the foot of the world-famous Volcán Fuego, all the way to your kitchen table. 

We’re now into our third year of partnering with Antonia and Finca Medina, bringing you their sustainably produced, Rainforest Alliance Certified washed bourbon coffee. Additionally, each year we purchase small quantities of one or two more exclusive lots for our Discovery range or a special release - why not try our March Discovery Coffee, which is a delicious black honey processed coffee from the same harvest!

Chimney Fire Coffee: Where did you grow up?

Antonia Lucrecia Tum: I grew up in a rural village in the southern part of Sololá, Guatemala.

CFC: What was your first experience of coffee?

ALT: My grandparents and parents have been small coffee producers, so from a young age I have beautiful memories of coffee production: the planting, harvesting, and processing. 

However, it was at Finca Medina that I learned about the entire process. I have gained knowledge about different processing methods, coffee preparations, logistics, and exports here.

CFC: Have you always worked in the coffee industry?

ALT: Yes, you could say so - this has been my first formal job. I started at Finca Medina when I was 23 years old and I’ve now been here for 12 years, enjoying every day of this experience.

CFC: You lived and studied in Iowa for some time, what was this experience like?

ALT: In Iowa I studied Agribusiness, with a focus on exports and imports. It was eye-opening to see how agriculture there is fully mechanised and digitalised. It was a great experience, and I also made many friends with whom I still keep in touch today.

CFC: Tell us a bit about your work with Junior Chamber International…

ALT: Junior Chamber International is a youth organization that I am leading, along with my friends in Guatemala. 

We focus on leadership training, business development, communication skills, and executing projects with a positive impact on our society. 

I like to stay active, and what better way to do it than by contributing to positive changes in my community.

CFC: Coffee prices are the highest they have ever been right now. How is this impacting Finca Medina, is it positive, negative, or both?

ALT: To be honest, it’s more negative than positive. Extremes are rarely good, and in this case, most people are affected. 

At Finca Medina, we have our own production, but we also work with small producers. It’s understandable that they want to benefit from international market prices, but this impacts our averages. 

Many of our clients have reduced their purchases, but at the same time keeping competitive prices for small producers has been difficult financially. Additionally, labour, material, and transportation costs have all increased significantly.

CFC: What’s the biggest challenge that Finca Medina currently faces?

ALT: The biggest challenge is maintaining a balance between sustainable production and market demands.

CFC: What does a day in your life look like?

ALT: I wake up at 5:30 a.m., have my morning coffee, and prepare breakfast. Currently, I rent an apartment near my office in Guatemala City, so it only takes me 15 minutes to get there. 

At the office, I check pending tasks, schedules, talk to clients (who are also my friends in different parts of the world), coordinate shipping logistics, and make sure you receive your coffee happily!

CFC: What’s the best thing about working and living in the world of Guatemalan coffee?

ALT: First of all, I feel blessed. Thanks to Finca Medina, I have had the opportunity to be part of the efforts, science, and artistry behind coffee. 

I feel fortunate to belong to this industry, to contribute to job creation, and to have made friends in different countries. Also, Finca Medina has allowed me to travel and experience different cultures through coffee. 

Being part of this world is a wonderful experience, and I take great pride in working at Finca Medina.

CFC: What’s your favorite coffee, and how do you brew it?

ALT: I can’t go without my Finca Medina Washed coffee! 

I like to drink it black and usually brew it in a regular percolator or with a French Press. I really enjoy its floral aroma and chocolatey notes.