A fruity and floral, clean coffee with a creamy body and juicy mouthfeel.
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Minor Jimenez is part of one of the first families to grow coffee in Tarrazu. The Jimenez family is one of the families that own more land in Tarrazu, but most of their production goes to the Coops and therefore to the commercial market. Minor is the first person in his family, taking the decision of processing specialty coffee. He and his workers grow at La Esmeralda at 1650 masl Caturra and Catuai. This is the first year Minor Jimenez prepared a micro-lot specially for Nordic Approach and for the international market, he doesn’t have a washing station, but this doesn’t stop him from experimenting and preparing specialty coffee. He takes the coffee cherries to process to his friends mill RYS.
At the wet mill for the red honey process they mechanically demucilage and remove just a little bit of the mucilage. They called it red honey because usually when the coffee dries it turns into a red-orange color. After they process the coffee at the RYS wet mill, Minor takes it to sun dry at his house, where he has raised beds in an open space for 15 days. He covers the beans at night and during the hottest time of the day, to protect the exposure of the coffee to drastic temperatures and moisture.