Costa Rican La Minita Black Honey Anaerobic

Description

From the prestigious Hacienda La Minita farm, meet our latest honey processed coffee.

We have a soft spot for honey processed beans, due to their great complexity and the uniqueness of each crop. This one is no exception, with a nose of fig jam and a brightly sweet body that reminds us of banana bread and candied praline. We usually like our light roasts closer to room temperature, but this one drinks best while hot and gives a warm and sweet bite.

Hacienda La Minita was the farm that caused me to fall in love with specialty coffee and coffee roasting. I came across this farm in college through a local roaster, and this was the first coffee I had roasted myself on the back porch. Sure enough, a customer of ours had a friendship with the farm and connected us so that we could buy directly from them! We’re excited to offer this bean, and think its uniqueness fits well with what we love to offer here.

Our farmer Minor Esquivel has managed this lot in La Pastora for decades, and is preparing his daughter Nitzy (last photo) to take on the family business at his retirement. It’s a multigenerational operation with an emphasis on excellence, and this coffee scored top marks in cupping by the SCA.

• ROAST PROFILE: City+ (Light Roast)
• TASTING NOTES: Banana Bread, Praline, Fig Jam
• REGION: La Pastora, Tarrazu
• PROCESS: Black Honey Anaerobic Processed
• Brewing Instructions: Measure 1g of coffee for every 16g of water. Heat water to 198-200f, and then brew using your method of choice.