La Minita (Raminita) boutique manor coffee beans details

In retrospect, I also had a vague impression of La Minita, a Costa Rican manor. It was not until I really came into contact with their beans that I was surprised by this world-class coffee farm with high standards and extraordinary abilities.

Just like the description of La Minita on Osher's website:

"it can be said that when we talk about boutique coffee estates, we will certainly mention Raminita! in the cup testing courses of SCAA and SCAE in the past few years alone, lecturers will mention Raminita almost every time they list taste or boutique beans, while La Minita not only has been popular in Europe for more than 50 years, but also enjoys a high reputation in the American market!"

La Minita's name is also mentioned in the Coffee Science. "the coffee on the estate is famous for its sour aromas of apple and citrus, rich milk and truffles, and a silky taste." When I first saw Mr. Han describe it like this, it was hard to understand. I wasn't really fascinated by it until I bought a batch of it to try. In particular, the taste as smooth as milk and the flavor of milk chocolate really have a silky taste, but there is a soft sweet and sour apple taste to accompany the dance. It is not like Yega, which has a strong aroma and a jumping taste, but it is soft and smooth, but it is elegant and rich. When you taste it slowly, you will find that its aroma and mellowness are very high. Almost all the people who have drunk it around me are fascinated by it and make people want to drink it again and again.

La Minita itself is already so famous and has such outstanding good beans, so what is La Minita other than La Minita?

It all starts with the bean of Antigua Flower God in Guatemala:

I see that Hai Ming also shared the bean of Flower God in the forum, and I saw someone discussing it at the coffee forum in Taiwan a few years ago, but I never touched this bean.

Until accidentally because of the test Mini Roaster took the flower god as the test bean. (seems to be quite wasteful.)

I didn't expect to be baked by us that time (there was not enough firepower in the middle. There was a cease-fire for several minutes), but the final product was impressive. Rich layers of aroma, sweet and sour taste, and the most impressive scent of flowers, are also flowers, but very different from Yega, feeling more mature, richer, more deep scent of flowers.

Not surprisingly, this bean is a product of La Minita. Due to the strong strength of La Minita, he has expanded his territory to other countries, nothing more than technical support provided by La Minita, from planting, treatment to quality control all have the shadow of La Minita, thus creating the brand beans and quality of La Minita that also appear in other countries. Of course, it doesn't matter!

Because of my love for La Minita, I have introduced three La Minita beans, which are:

Tara Zulamita, Costa Rica (La Minita's authentic brand beans of the same name)

Guatemala Antigua Flower God (La Flor del)

Columbia Yana exquisite model student (Reserva del Patron)

These three beans can be seen from the picture, the appearance is really good, except for the model student this bean has very few defective beans, La Minita and Hua Shen can hardly see the defective beans. This is too easy for us people who bake beans ~ there is no need to pick beans at all. From this point alone, I have deeply admired La Minita. Beans are expensive but worth it. The important thing is that not only the taste is good, but also the aroma and taste are really high-level products.

Personally, I would suggest:

Friends who like floral notes and taste sweet and sour are advised to try the beans of Flower God. If you think Yega is not sour enough, try Flower God! The medium-shallow roasted flower god is like drinking flower and fruit tea at all.

Those who like the flavor of dried sweet fruit and sweet chocolate can try a model student. Colombian beans have always been very sweet, while model students also have good sweetness and acidity, but the tonality is not as fragrant as ordinary Colombian beans. Instead, it is a slightly Costa Rican chocolate tone.

People who want to taste soft and sweet, mellow and solid aroma, charming sweet and sour taste, endless aftertaste, and a full sense of balance must not miss Raminita. I drool every time I think about it.

(this article is reprinted)