"I believe that quality starts from the ground up. I've been spending time with the farmers, and getting first-hand experience understanding the process from a seed to your cup."
-Henry
| Picking Coffee | |||
|---|---|---|---|
"I believe that quality starts from the ground up. I've been spending time with the farmers, and getting first-hand experience understanding the process from a seed to your cup." -Henry |
|||
|
|
|
|
|
|
|
|
| The Farm | |||
|---|---|---|---|
The farm of La Minita sits 5,000 feet above sea level with the Tarrazu River just below. They produce a little over 100,000 pounds of La Minita each year. Boston Stoker is currently buying about 10% of that crop. |
|||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
||
The Mill |
|||
|---|---|---|---|
| At the mill they will depulp, ferment, wash, and seperate the coffee. LaMinita will ferment their coffee for approximately 24 hours. It will be seperated into three qualities. The first quality will become LaMinita and the other two qualities won't. All of LaMinita coffee will be hand sorted. | |||
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| Cupping | |||
|---|---|---|---|
Every batch of coffee is cupped for quality by Sergio. |
|||
 |
 |
 |
 |