Grown between 4,000 and 6,000 feet, this is Hacienda La Minita's finest, most carefully prepared coffee. Of 832,000 pounds of green coffee, only 210,000 pounds make it through the classification process to become La MinitaTarrazu- a process that reduces the initial raw material by 70%. La Minita's goal is to produce a perfectly balanced coffee: sweet aroma, full body, great acidity, and a delicately
clean aftertaste with no impurities.

"Insecticides are not used on the farm. Fortunately, the geographic advantages of the farms climate and altitude limits the number of insect pests.

Most importantly, through our careful cultivation and weeding techniques we produce coffee trees which are strong and healthy. The few pests that we have do not significantly affect the trees" "We use the fast growing, broad-leafed “poro” as our shade tree. These trees are planted on a grid of varying density depending on the light requirements and need for temperature control in each individual section"

For more information about La Minita coffees from the farms' own website, click HERE.

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