Minor Jimenez • Red-Honey-Processed Catuaí from La Cumbre

Recommended Roast Level

Full City Plus (Dark)

Tasting Notes

Almonds - We thought this coffee had a smooth and nutty bitterness that renders itself perfect for those bolder brewing methods. Almonds convey this idea, as they pull together a nice smoothness with a distinct earthiness.

Orange Zest - We did not see much acidity in this cup at all; overall, this coffee was very balanced. But, to showcase the touch of fruited notes we picked up, we thought the subtle but distinct flavor of orange zest communicates this very clearly.

Ganache - We certainly detected the usual chocolatey sweetnesses that you would get out of a red honey, especially in Costa Rica. That in correlation with the smooth mouthfeel had us thinking chocolate ganache.

La Cumbre Coffee Production

As early as six years old, Minor Jimenez was helping his father plant coffee trees on their farm and sell their fruit high in the volcanic Tarrazu region of Costa Rica. But it wasn’t until nine years ago that he really became interested in becoming a part of the specialty coffee world. The day he roasted and ground his own coffee–smelling the aromatics and tasting the final product of what he grew–everything changed! 

Since that time, Minor has worked hard to educate himself and implement solid processes on his farm in order to create a truly special cup. We got to visit Minor’s farm this year and witness his dedication to his craft, as well as his farm’s ability to balance high quantity with high quality due to the solid machinery he’s been able to put in place at his farm. We also saw this dedication carry over into being a father, as we watched him interact with his kids. 

Minor’s story is proof that, no matter how many generations you may be into the coffee world, there’s always room to elevate your craft and increase your role in the global coffee experience.

Highlights