THE FARM
The farm spans 1,200 acres, with 800 acres dedicated to coffee production and 200 acres preserved as natural forest. Located at altitudes between 3,750 and 6,000 feet, La Minita cultivates four coffee varieties: Caturra, Catuai red, Catuai yellow, and Hibrido Tico. The farm's unique geography, careful land management, and meticulous growing practices contribute to the exceptional quality of its coffee.
La Minita's dedication to quality is matched by their commitment to sustainability and social responsibility. The farm employs environmentally sound practices, including water conservation, renewable energy use, and the preservation of a 300-acre old-growth forest reserve. They avoid herbicides and pesticides, instead focusing on careful soil management and organic practices.
THE COFFEE MILL
Hacienda La Minita's coffee processing begins at their state-of-the-art Beneficio del Rio Tarrazu mill, adjacent to the farm. The wet processing stage starts within 24 hours of harvesting to prevent spoilage. Coffee cherries undergo a series of quality separations, beginning with density-based sorting in water tanks. The cherries are then depulped, fermented for 20-24 hours, and washed in channels that further separate beans by quality. This meticulous process ensures only the highest quality beans move forward. The coffee is then dried in mechanical driers at 60°C (140°F), using eco-friendly furnaces fueled by parchment shells removed from the beans.
The dry milling process begins after a 20-day resting period. The coffee passes through a huller to remove parchment and silverskin, followed by density and size separations using various machines, including catadoras, screeners, and winnowers. The final step involves hand-sorting, where skilled workers meticulously inspect and remove any remaining imperfect beans. This rigorous process results in only about 23% of the initial green equivalent cherries qualifying as La Minita coffee, underscoring the company's unwavering commitment to exceptional quality. Throughout the entire milling process, Hacienda La Minita employs advanced technology and sustainable practices to ensure the finest coffee while minimizing environmental impact.
From Seed to Sip: Redefining Quality and Sustainability
-
Quality Standards
With teams based in Costa Rica, Colombia, and the United States, they conduct annual visits to each origin to ensure consistent quality across crops and years. The company focuses solely on premium coffee, rejecting anything that doesn't meet their exacting standards. Their approach combines extensive knowledge of coffee production, familiarity with local mills and managers, rigorous quality checks throughout the preparation process, and a commitment to consistency.
-
Sustainability
Hacienda La Minita places sustainability at the forefront of its operations, aiming to preserve the farm's vitality for generations to come. Their comprehensive approach to environmental resource management includes avoiding herbicides and pesticides, regular soil testing, and maintaining a 300-acre old-growth forest reserve. The farm employs eco-friendly technologies such as hydro-electrical turbines, biomass coffee drying furnaces, and water-conserving mills with treatment facilities. Additionally, they use terraced groves, strategic vegetation planting, and advanced drainage systems to prevent erosion.
-
Sourcing
Hacienda La Minita prioritizes direct purchasing from producers to maximize their earnings and minimize costs. They favor partners committed to social responsibility, worker welfare, environmental stewardship, and sustainable practices. The company supports third-party certifications like Organic, Fair Trade, and Rainforest Alliance, ensuring compliance with these standards in their certified supply chain. La Minita also aligns its purchasing decisions with the United Nations' 17 Sustainable Development Goals.
Field Photos: Our Coffee Farm Visits
