Can Costa Rican coffee be made by hand at La Minita Manor, Costa Rica?

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La Minita International Coffee Export Co., Ltd., named after La Minita Manor (Hacienda La Minita), the flagship estate in Tarazu, Costa Rica. In addition to the flagship estates in Costa Rica, 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 staff in the world's top producing areas and places of origin to ensure that the coffee reaches the high quality of Raminita export.

Dota belongs to an independent small producing area in Tarrazu, which is not close to the coffee planting areas in other Tarrazu producing areas, so different climatic conditions, topography and unique soil make the beans in Dota producing areas show a different flavor from Tarrazu producing areas.

Hacienda La Minita is located in the famous Tarrazu producing area of Costa Rica. Due to 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 has differences in elevation and temperature, fortunately, the river around the manor reduces the cooling effect, and the farm faces to the west and can slowly heat up in the morning and cool slowly in the evening. but also because of this unique geographical environment has formed a unique advantage. Four varieties of coffee trees, Caturra, Caturra red, Caturra yellow and Hibridoru, were planted on about 680 acres of Laminita manor. after years of experimental statistical analysis and cup quality testing, Laminita Manor decided to mainly adopt 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.

La Minita currently has a total of about 1.7 million trees, and La Minita adopts a five-year knockout system. After three rounds of pruning (that is, 15 years later), the coffee tree resources are almost exhausted, when La Minita will remove new trees from its own coffee nursery to replace it; the nursery is located in a well-protected place on the estate, 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 fast-growing and broad-leaved "Pror" trees as coffee shade trees. These trees will choose different planting densities according to the demand for sunlight and temperature control in the production area, and will be adjusted according to the demand. All the soils in the manor are tested twice a year, and according to the above-mentioned test results, decide 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. In 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 production 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 to prepare the coffee trees for production in the coming year.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.