Minor Jimenez • Red-Honey-Processed Catuaí from La Cumbre

Tasting Notes Almonds - We thought this coffee had a smooth and nutty bitterness that renders itself perfect for those bolder brewing methods. Almonds convey this idea, as they pull together a nice smoothness with a distinct earthiness. Orange Zest - We did not see much acidity in this cup at all; overall, this coffee was very balanced. But, to showcase the touch of fruited notes we picked up, we thought the subtle but distinct flavor of orange zest communicates this very clearly. Ganache - We certainly detected the usual chocolatey sweetnesses that you would get out of a red honey, especially in Costa Rica. That in correlation with the smooth mouthfeel had us thinking chocolate ganache. La Cumbre Coffee Production As early as six years old, Minor Jimenez was helping his father plant coffee trees on their farm and sell their fruit high in the volcanic Tarrazu region of Costa Rica. But it wasn’t until nine years ago that he really became interested in becoming a part of the spec