Hacienda La Minita’s flagship trademark coffee, called “La Minita,” is taken only from the first-quality selection of each stage in the process and is finished with a unique hand cleaning. This final step takes a virtually perfect product and, with over 30,000 worker hours of effort, transforms it into the very special coffee that is bagged for export as La Minita.
A combination of Central and South American coffees roasted to a ””full city”” roast,- currently popular in the Northwest. In roasting, the natural coffee oils are brought to the surface of the bean. It has a low acidity, and a heavy, caramelized taste that will linger on the palate.
Often considered the finest of the African coffees. Kenya coffees are graded and processed under one of the most advanced systems. But certainly not all Kenya AA’s are similar. We select the finest estate lots from the auctions in Nirobi. These coffees represent the best Kenya has to offer, with bright, heavy acidity, fruitiness, and dry, winy, lingering aftertaste. Often times the coffee has citrus characteristics. A very unique coffee by which other East African coffees are judged.
From the island of Sumatra where mostly the women sell the coffee at market. This dry, or natural processed coffee has low acidity with a distinct richness with a full body and earthiness, but without the mustiness of some Sumatra coffees. The flavor is complex, oftentimes with hints of vanilla or chocolate.