Costa Rican coffee Costa Rica Raminita Manor introduction.

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La Minita International Coffee Export Company, named after the flagship estate (Hacienda La Minita) Raminita Manor in Tarazu, Costa Rica. In addition to Costa Rica's flagship estate, Raminita also offers raw coffee beans from all over the world. Raminita vertically integrates their farms and processing plants around the country to give the coffee a consistent and stable quality and flavor. And focus on the staff in the world's top production areas and original regions to ensure that the coffee reaches the high quality exported by Laminita. Dota is an independent small production area within Tarrazu, which is not close to the coffee growing areas of other Tarrazu producing areas. therefore, different climatic conditions, topography and unique soil make the beans in Dota producing areas show a different flavor from those in Tarrazu producing areas.

Hacienda La Minita is located in the famous Tarrazu region of Costa Rica. Because of its excellent geographical environment and microclimate, the beans of La Minita have a more balanced and fragrant taste than other Tarrazu coffee. Although the land in the manor is different in elevation and temperature, fortunately, the cooling effect caused by the river around the manor is reduced, and the farm faces to the west, which can slowly heat up in the morning and cool slowly in the evening. but also because of this unique geographical environment to form a unique advantage. Four varieties of coffee trees, Caturra, Caturra red, Caturra yellow and Hibridoru, were planted in Laminita Manor on about 680mu. After years of experimental statistical analysis and cup quality test, Laminita Manor decided to mainly use Caturra varieties and continue to retain a small number of old Hibrido varieties. Although La Minita in each acre planted about 2500 coffee trees, it still decided on the number of coffee trees according to geographical characteristics and coffee species.

At present, the total number of trees planted at La Minita Manor is about 1.7 million. La Minita trees use a five-year knockout system. After three rounds of pruning (that is, 15 years later), the resources of coffee trees are almost exhausted. At that time, La Minita will remove new trees from its own coffee nursery to replace it. The nursery is located in a well-protected place in the manor, and the new trees planted in the nursery will be planted in the nursery for a year before they are transplanted to the production farm. La Minita uses the fast-growing and broad-leaved "Pror" tree as a coffee shade tree. These trees choose different planting densities according to the demand for sunlight and temperature control in the producing area, and adjust them according to the demand. All the soil in the manor is tested twice a year, and based on the above-mentioned test results, it is decided how to fertilize the soil, about three times a year, for economic and environmental considerations and reasons. At La Minita Manor, the number of pests is greatly limited because of its climate and altitude. In addition to the non-use of pesticides, the most important thing is considerable planting and weeding techniques.

At La Minita Manor, pesticides are not used, and fortunately, the climate and altitude formed by the geographical advantages of the estate greatly limit the number of pests. Most importantly, through careful planting and weeding techniques, the coffee trees planted by La Minita are strong and healthy, and a few pests do not have much impact on the coffee trees. At the end of the rainy season, cherry fruit ripens, green cherry fruit begins to turn red or yellow, cherry fruit ripens very slowly and unevenly, not as fast and consistent as flowering.

Therefore, the harvest work must be handled more carefully. The ripe cherry fruit will be harvested first, and the immature fruit will be left on the tree for harvest later. The fruit of a coffee tree will be harvested up to five times by La minita due to maturity, and the harvest season will end after the last harvest, around the end of February. After the production season, all the coffee fruits, whether ripe or immature, are picked and the coffee trees are prepared for production in the coming year.