Tasting Notes: caramel, cherry, peach
Our favorite Costa Rica of the year. A highly refined offering with cherry and caramel in the first sip & hints of orange and sugar followed by a smooth clean finish. Simple and pleasant to enjoy anytime of the day, we like this in our Chemex.
About the Coffee
Minor Jimenez is a member of a prominent coffee-growing family in Tarrazú. His family owns a significant amount of land in the region, but most of their production is sold to cooperatives and then on to the commercial market. Minor is the first person in his family to experiment with processing specialty coffee. He grows Caturra and Catuai at an altitude of 1650 masl at a farm called La Esmeralda. In 2018, Minor prepared a micro-lot specifically for Nordic Approach and the international market. Despite not having his own washing station, Minor works with a friend's mill (RYS) to process his coffee using the red honey method. This method involves mechanically removing some of the mucilage and results in a red-orange color when the coffee dries. After processing, Minor sun dries the coffee at his house for 15 days, taking measures to protect the beans from drastic temperature changes and moisture.
Technical Data
| Region |
Tarrazu |
| Process |
Fully Washed |
| Varietals |
Caturra |
| Elevation |
1650 meters |
| Aroma |
9 |
| Acidity |
8 |
| Body |
7 |
| Flavor |
9 |
| Aftertaste |
8 |
Tasting Notes: caramel, cherry, peach
Our favorite Costa Rica of the year. A highly refined offering with cherry and caramel in the first sip & hints of orange and sugar followed by a smooth clean finish. Simple and pleasant to enjoy anytime of the day, we like this in our Chemex.
About the Coffee
Minor Jimenez is a member of a prominent coffee-growing family in Tarrazú. His family owns a significant amount of land in the region, but most of their production is sold to cooperatives and then on to the commercial market. Minor is the first person in his family to experiment with processing specialty coffee. He grows Caturra and Catuai at an altitude of 1650 masl at a farm called La Esmeralda. In 2018, Minor prepared a micro-lot specifically for Nordic Approach and the international market. Despite not having his own washing station, Minor works with a friend's mill (RYS) to process his coffee using the red honey method. This method involves mechanically removing some of the mucilage and results in a red-orange color when the coffee dries. After processing, Minor sun dries the coffee at his house for 15 days, taking measures to protect the beans from drastic temperature changes and moisture.
Technical Data
| Region |
Tarrazu |
| Process |
Fully Washed |
| Varietals |
Caturra |
| Elevation |
1650 meters |
| Aroma |
9 |
| Acidity |
8 |
| Body |
7 |
| Flavor |
9 |
| Aftertaste |
8 |