Costa Rica Hacienda La Minita Tarrazu RFA

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  • $8.50
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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.

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Hacienda La Minita was founded in 1985 by Bill McAlpin with the goal to create a coffee of the highest quality year after year. Since that time, Hacienda La Minita and their flagship coffee, La Minita, has become one of the world's most prestigious coffees available.

  • Origin: Central America
  • Region: Tarrazu
  • Farm: Hacienda La Minita
  • Variety: Caturra, Catuai Red, Catuai Yellow, Tipica Hibrido
  • Altitude: 4200 - 5900 feet
  • Process: Fully Washed
  • Growing Season: April - October
  • Harvest/Shipping: Final picking usually occurs at the end of February
  • Certifications: Rainforest Alliance 
  • Crop Year: 19/20

Check out all of our other offerings from La Minita HERE

Rainforest Alliance (RFA) Certified Grown between 4,000 and 6,000 feet. With the central block between 3,750 and 5,000 feet. This is Hacienda La Minita's finest, most carefully prepared coffee. There is one crop of coffee produced each year. Once final picking occurs the milling process is essential for determining the final quality of the coffee. Not only are there chemical changes occurring within the beans that will determine their final cup quality, but also a series of separations that remove the lower quality beans. Of 100 pounds of green equivalent cherries that enter the milling process, only about 23 pounds will make it on to become La Minita. 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.

Herbicides are not used to control weeds at La Minita. They hire a contract labor who uses machetes to clear the weeds by hands. Each year, every acre of the farm is weeded three times.

Insecticides are not used either. Geographic advantages of the farm's climate and altitude limits the number of insect pests. They also use careful cultivation and weeding techniques to produce coffee trees which are strong and healthy. Trees are pruned about every 5 years and typically transplant 150,000 trees from the nursery. Most trees become exhausted after 15 to 20 years and need to be replaced with trees from their nursery. There are about 2,500 trees per acre depending on geography.

The cycle begins with the first rains of the year. These rains normally occur sometime between the end of March and the beginning of May. The timing of the first rain is essential, for it is the rain that signals the tree to begin flowering.

Approximately ten days after the initial rains, small honeysuckle-like flowers form on the trees. Millions of flowers are produced in a spectacular display. The entire farm looks like it is covered in freshly fallen snow. It is a fleeting event, for a few days after they appear, the flowers wither and fall off the trees. The flowering is of critical importance to the coffee crop, for the node where each flower formed will produce a single coffee cherry, and within this cherry are the coffee seeds which will become the coffee bean. If the flowering is adversely affected by the weather, pollination will not occur, no cherry will form and there will be no coffee.

From the onset of the initial rains, we enter into the seven-month rainy season.

With the end of the rainy season comes the ripening of the coffee cherries. The large green cherries begin to turn either red or yellow and fill with the sweet miel (honey) that surrounds the seeds. Unlike the flowering, the ripening of the fruit is slow and uneven. Because of this, harvesting the fruit must be performed carefully. Only the ripe fruit is picked, leaving the still unripe fruit for subsequent pickings. We pick each tree on the farm up to five times to harvest the fruit.

The crop cycle of the farm ends with the “repela”, or the final picking of the trees. This usually occurs at the end of February, and during this pass, all of the coffee cherries, both ripe and unripe, are removed from the trees, preparing the trees for the next year’s cycle.

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