La Minita

Costa Rica - Hacienda La Minita Tarrazu RFA

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$8.40
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Rainforest Alliance (RFA) Certified

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 farm's 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 (including la Magnolia), click HERE.


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Product Description

Details

La Minita coffee has brilliant acidity, a medium body, and sweet flavors of orange citrus, caramelized sugar, and fine chocolate. It is impeccably balanced with a long satisfying finish.

Additional Info

Additional Information

Elevation Approx 5000 feet
Farm Hacienda La Minita
Origin - The Coffee Project
Farmer William McAlpin
City nearby Los Santos
Region Central Costa Rica
Farm Size 1200 acres
Coffee growing area 680 acres in production
Processing system wet process, sun dried then mechanically dried
Variety Typica, Caturra, Catuai red, Catuai yellow, and Hibrido.
Practices No insecticides are used. Grown with shade from Poro trees.
Climate -
Soil Type -

Reviews

  1. My very first roast with the new SR-500 Review by Aaron
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    Clearly a sharp learning curve (should have peeked at Glenn's review prior to my first batch). Next time I will start low heat/high fan and adjust as I go, so my times are irrelevant from my first run. I would say based experience that I ended with a full city roast, just after first crack with a couple of the beans starting to release oil. I generally prefer to stay in the lighter end (at least to start) as I find that the darker I go the more it tends to wipe out the regional variation (plus I just prefer a lighter roast in my espresso machine). Regardless I was very pleased with this bean and look forward to blending it and playing with some variations in roast. (Posted on 1/31/2016)

  2. Fantastic bean Review by edwardjones
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    I tried several different beans and different roasts and none really turned my head until I tried the La Minita Tarrazu RFA.

    I use a Nesco roaster filled to the top line, and roast for 30 minutes, then let it degas for 24 hours.

    Fantastic coffee.
    (Posted on 9/25/2015)

  3. Our standard favorite bean - balanced, rich & easy to roast Review by Glenn C
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    (aka “Costa Rica La Minita”)

    This has been our standard favorite bean for many years! Delightfully balanced, easy to roast, develops peak flavor quickly after roasting. Fairly rich and full-bodied, no one flavor dominating -- notes of cocoa, nuts, earth, and bright citrus. Lovely balance of acidity & smoothness, delightful for coffee, espresso and cappuccino.

    Absolutely delicious on its own, but I also use it as a base for most of my blends. A favorite is 50% + 50% Panama La Torcaza Estate (another standard face, despite being less consistently available these days). Another fave blend is 40% + 40% either Panama La Torcaza or Yemen Mocha CP Select + 20% Monsooned Malabar.

    ROASTING NOTES:

    Starts reaching peak flavor faster than most beans -- just 8-12 hours after roasting. Even better after 1-2 days, and maintains peak longer than most. Easy, forgiving bean with wide roasting latitude -- can go dark with these, but anywhere from CITY to FRENCH ROAST works. I oft blend a lighter & darker roast of this bean for a range of flavor in one cup. Not much chaff.

    FYI - HOW I ROAST (REGARDLESS OF BEAN):

    I always roast 4 scoops of beans in the terrific FreshRoast SR-500. (Units may vary a bit, but that amount works best in both of mine.) Start at low heat / high fan, adjusting during roast depending on bean. TIP: I usually give the roasting chamber a few quick shakes at the 1- and 2-minute marks, to prevent any charred pits on the bottom beans before they start circulating. (Holding the lid with one hand and chamber handle in the other.) (Posted on 3/5/2014)

  4. Great cup of coffee as long as its dark Review by Darin
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    I tried a couple of different roast level and it is awesome at an Italian roast. (Posted on 1/21/2013)

  5. Wonderful cup a joe Review by Ryan
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    I got my order that included a 6lb bag of Costa Rica - La Minita last week. This is quite possibly my new favourite bean. I generally prefer a full bodied my acidic bean, but this one has currently stolen my love. The full round flavour that has hints of Cocoa and wine is just a true joy to have in my mug. At this point I have been trying CITY to DARK-CITY roasts, I do not think the flavours will hold up if taken into the FRENCH or ITALIAN levels. But knowing me I will try it out in the coming days and months. I highly recommend this one for all you coffee lovers out their. (Posted on 8/12/2011)

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