Minor Jimenez • Red-Honey-Processed Catuaí

Origin

• 🇨🇷 Costa Rica· Tarrazú

Tasting notes

Character

• Sweet
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Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. 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 acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. 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 honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., especially in Costa Rica. That in correlation with the smooth mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. had us thinking chocolate ganache. Minor Jimenez Coffee Production Minor Jimenez Abarca represents the fourth generation of coffee producers in his family. Together with his wife Nancy Gaitan Cruz, they manage La Cumbre in the mountains of San Marcos, Tarrazú, where coffee has been cultivated on their land for 90 years. The farm sits at 1650 meters above sea level, spread across 100 hectares of volcanic soil that has nurtured their CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., and Centroamericano varieties through nearly a century of harvests. What makes Minor unique among his generation of producers is his formal training as an agronomist engineer. This scientific background gives him deep understanding of how climate, soil, and altitude interact with coffee plants. He applies this knowledge daily, making careful adjustments to optimize growing conditions while respecting the traditional practices passed down through his family. The Jimenez family employs around 300 people during harvest season, but their approach to labor goes far beyond seasonal employment. They maintain year-round staff and welcome back the same migrant worker families each harvest, creating stability and community that's increasingly rare in agricultural work. For generations, Minor's family delivered their cherries to local cooperatives and large neighboring wet mills, acc