Earlier this year, Wendy, was joined on a coffee buying trip by the eternally coffee-curious Richard from Grind in Cronulla, Rebecca from Estabar in Newcastle and Craig from Sonoma Baking Company, Bondi.
Together they travelled to Costa Rica, and way up into the mountains of the Tarrazú region to see first hand what makes coffee from this region so spectacular. Days began early with breakfast at the house, followed by lots of driving and hiking through the late harvest coffee fields. The farm of La Minita is blessed with eastern facing slopes, and high altitudes, but it is the meticulous attention to plant nutrition and farm husbandry that makes this coffee a standout in Central America. They watched the exacting post-picking cherry selection where moderately ripe coffee cherries were separated from the perfectly ripe. They had a late night at the wet mill watching delivery of those perfectly ripe cherries to the centralized mill, and walked through the step by step process of removing the skin and mucilage, fermenting and preparing the parchment coffee for drying. The next day they cupped through many lots, and found the coffee we are thrilled to offer you throughout July.
Please enjoy La Minita 2013, it has just arrived and we couldn’t be happier to share it with all of you! Available at the cafe and online here.
