Costa Rica Tarrazu La Minita

Reputed as one of the best coffees in the world, the farm boasts meticulously grown coffee, paying attention to every detail, and turning the profits into educating, caring for, and improving the lives of those living nearby. Only about 1,000 burlap bags a year are sold, and the beans branded as "La Minita" are only the top 18% of their total crop, after being sorted several times. It’s grown high enough that you can roast it as dark as you like, but that would be a shame. It’s best when roasted slowly; the beans are dense and require more heat than most. Just a snap or two into the second cracks you will find a low acidity, sweet grain, and refreshing juiciness. You can actually pull it out right after the 1st cracks without risk of sour or unpleasant acidity. My sweet spot is to give it about 45-60 seconds of slow heat past the ending of the 1st cracks, and that's where you find the subtle maple sweetness, slight sweet citrus, milk chocolate, slight floral notes, crisp clarity, and w