Origin: Costa Rica
Region: Guadalupe, Tarrazu
Farm: Papa / Don Eli Mill
Altitude: 1600-1700 masl
Processing: Red Honey Process
Tasting Notes: Caramel Apple, Milk Chocolate
Lot Name/Description: These lots are extremely special to the family as they form part of the first pieces of land that Omar was able to acquire from his father, Amado Jimenez Valverde and his father before him, Garbriel Jimenez Jimenez (the first generation). The catuai plants residing in these nano lots were first planted by Minor’s father about 30 years ago. Since then, these lots were able to produce coffee higher in quality which translated in a just price for them and their employees.
In order to keep these 30 year old trees producing yields and qualities like younger trees would, they need to put a lot of effort into maintaining them. They take soil and leaf samples to a lab which analyzes them and is able to translate how to move forward treating their plantation. Pruning practices are also a large part of their secret to success in the farm as they are able to manipulate the trees to grow newer and larger.
Producer History: Minor Jimenez comes from a serious coffee producing background. His family has been growing coffee as a cash crop for generations, he is the 4th generation of farmers. While the family has a history of managing their plantations with the utmost care and environmental awareness; their focus has always been in high volumes. Over the years they were able to acquire quite an impressive land mass in order to make coffee production profitable. In the past the family would deliver all of their cherries to local cooperatives and large neighboring wet mills. Prices for coffee cherries are quite low and have gone lower and lower over time; which means that farmers need to create large quantities or somehow add value to their finished product. As a young man passionate about coffee and starting a family, Minor needed to make his own way in the coffee industry. He and his wife Nancy decided to pursue their dreams and add value to their coffee by processing, roasting, and selling it themselves. In 2014 Cafe La Cumbre was born with the mission to represent their family, community, environment, quality products, consistency, and transparency.
The farm which Minor and Nancy utilize for their “Cafe La Cumbre” project is named La Esmeralda which is still owned by Minor’s father, Omar Jimenez Marin. Omar, along with his wife Ana Maria and son, Minor, have fostered a system at La Esmeralda over the years which is capable of producing the highest quality of coffee while also positively impacting their community, environment, and economy. It is worth noting that this producing family is very connected with their workers. They employee a good amount of farm hands year ‘round and host the same migrant worker families every season. The working conditions and benefits La Cumbre has created for its employees over time is extraordinary and is one of the things that impresses us most about the project.
Processing: They chose to apply honey process to this particular lot as they have found that it accentuates its inherent characteristics best. This process is also environmentally friendly as it requires less water to execute; since they simply strip the seeds of their fruit and leave all of the mucilage on the parchment as it dries resulting in a brown color when finished.
Drying: In this case, the coffee took 12 days to dry by utilizing raised beds and ensuring that it was being turned/moved roughly every hour during daylight. In order to limit fermentation and in chance of any rain they make sure to cover the drying coffee with a plastic tarp over night. The drying is super important to Minor and so he makes sure to move the coffee by hand while looking for uniform and slow drying. Once the coffee grains have reached their ideal moisture content between 10-12 percent; Minor bags the parchment coffee in large plastic bags and stores them in a climate controlled warehouse to rest for 1-2 months.
Origin: Costa Rica