Our Costa Rica coffee is an Organically Grown, Single Origin, Fair Trade Coffee
Coffee Tasting notes: Medium body, soft, black cherry character
More about our Costa Rica coffee farmer and their process...
The La Minita estate in Costa Rica’s Tarrazu river valley spans 1,200 acres, with 800 acres dedicated to over a million coffee trees grown in a shaded, cultivated environment for optimal quality. The farm is the realization of William McAlpine, who helped create the world’s greatest coffee. 350,000 trees are pruned to reduce production stress, 250 acres remain virgin rainforest, and the rest includes roads and homes. Only 20% of harvested coffee becomes La Minita coffee due to strict quality control. The farm uses a managed shade tree system for ecological balance, with citrus trees providing hydration for workers. During the “Fiesta del Cafe,” families harvest cherries, earning higher pay. Cherries are collected daily, transported to a central collection center, and delivered to processing mills via semi-trailers. Costa Rican law mandates clean water output from enclosed mill systems. Unlike most Costa Rican coffee, La Minita is sun-dried for a mellower taste and cured for 60 days before export, compared to the standard 30. Beans are hand-sorted with sorters working short shifts to ensure only the highest-quality beans are selected.
One tablespoon per cup to start. Adjust to your taste as needed