Very micro micro lots

Washed coffees dry on raised beds at the Hacienda La Minita Microlot facility in Tarrazú, Costa Rica

We were excited to feature two brand new coffees in-store in November from our friends in Tarrazú, Costa Rica, Hacienda La Minita. The drop offering was La Minita Gloxinia: an anaerobically-fermented washed process coffee that features a similar profile to our Costa Rica Santa Maria, but with the volume turned up!

This fermentation delivers a coffee that's richer, fruiter, and just overall a little more expressive than its more traditional counterpart. In the cup, we're tasting hazelnut cinnamon roll, raspberry fudge and baker's chocolate.

This coffee is unfortunately no long available, but we’ll be traveling to Costa Rica soon to bring more unique coffees back!

More details for the nerds🤓

This coffee is grown on the estate's main lot—near the guesthouse where our team had the chance to stay earlier this year—and at an elevation of 5700 feet above sea level. The lot is also comprised of a Hibrido Tico varietal which is a hybrid of bourbon endemic to Costa Rica.

After harvest, the coffee undergoes a 72-hour anaerobic fermentation in tanks—which has a hand in enhancing the natural flavors of this amazing coffee.  After removal from the anaerobic tanks, the coffee is washed and dried on screen-covered raised beds, which are carefully monitored for moisture content over the course of 20 days or so.