About Costa Rica La Minita Tarrazu: If you happen to know
Bill McAlpin, a legend in the Specialty coffee industry, this is his baby. No
coffee in the world gets more attention in the preparation than this coffee.
2016 new crop La Minita Tarrazu has arrived. This coffee is
simply terrific and thoroughly enjoyable. La Minita has always prided itself on
being amongst the most fastidiously grown and prepared coffees in the world.
The La Minita plantation is set on 700 acres in the steeply graded, hilly
Tarrazu region, with elevations between 4,000 to 7,000 feet. The farm produces
several qualities of coffee but this signature coffee, La Minita Tarrazu, has
very limited production, about 1700 bags annually. The attention to detail is
extreme, beginning with what they describe as backyard gardening techniques on
a large scale, as all the work is done by hand.
Arabica varietals planted are Typica and Caturra, which grow
optimally here. Each tree is picked four times and farm management is almost
obsessive that cherries be fully ripened before harvesting. Every aspect of
washed processing and milling takes place on the farm under watchful
supervision: fermentation, washing, drying (in the sun unless weather makes it
impossible), resting, milling, polishing. Before the coffee is bagged it goes
through a final, special hand sorting to remove any remaining defects. This
final sort is so labor intensive that a worker can do no more than 50 pounds in
a day.
Cup Characteristics: Opulent fruit and fine acidity in
complete harmony. Delicate body with long finish. Layered flavors.
Roast notes: La Minita Tarrazu is a very high grown, dense
and hard bean. It can take, and needs a lot of heat to develop. Roast to FC or
FC+ to develop the complex flavor and fine acidity. The darker you roast beyond
FC the more bright notes will diminish.
What is Rainforest Alliance certification?
The Rainforest Alliance is a non-profit, tax-exempt
organization based in New York. Its mission is to conserve biodiversity by
promoting sustainability in agriculture, foresty, tourism and other businesses.
The Rainforest Alliance certifies coffee, as well as other products and
services, when it is produced under certain standards.
In general, Rainforest Alliance standards are intended to
protect the environment and the rights of workers. Certified coffee carries the
seal shown here.
Rainforest Alliance partners with the Sustainable
Agriculture Network (SAN), which sets standards that farms and other
operations.
What are the environmental standards?
The most important environmental standards applicable to
coffee farms have to do with deforestation. The SAN has a single set of
standards for all farms, rather than separate sets for different kinds of
crops. Farms that coexist with natural forest cover, like coffee farms, are
required to maintain 40 percent canopy coverage that consists of at least two
strata. At least 12 native species of trees, on average, must be present per
hecatare of cultivated land.
Farmers are not allowed to alter natural water courses.
While they can use chemicals, such as pesticides, they must maintain buffer
zones of natural vegetation between the crop areas and areas used by humans,
including public roads.
The standards also prohibit such activities as trafficking
in wild animals, destruction of ecosystems, dumping untreated wastewater, and
other harmful practices.
What are the labor standards?
SAN standards generally follow United Nations and
International Labor Organization recommendations. Farms must meet local laws in
terms of minimum wages and maximum work weeks and workers have the right to
organize. Children under 15 cannot be hired and those under 18 must have
parental permission. Work should not prevent them from attending school.
Children are not supposed to operate machinery or work in dangerous locations.
Farms are required to provide training and protective
equipment for workers handling dangerous materials, such as pesticides.
Arrived: September 22, 2016