Costa Rica Tres Rios La Minita La Magnolia Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Costa Rica Tres Rios La Minita La Magnolia Washed
Plum, Cane Sugar, Honey, Delicate and Smooth Body with Bright Acidity and Woody Notes
La Minita is an international coffee exporting company, named after its flagship estate, Hacienda La Minita, in Tarrazu, Costa Rica. In addition to its flagship estate in Costa Rica, La Minita also offers green coffee beans from various coffee-producing regions around the world. La Minita vertically integrates its farms and processing plants in different locations, ensuring consistent and stable quality and flavor. They focus on top coffee-producing regions and local staff to ensure that the coffee meets La Minita's high export quality standards.
At La Minita Estate, no pesticides are used. Fortunately, the estate's geographical location provides climatic and altitudinal advantages that greatly limit the number of pests. Most importantly, through careful cultivation and weeding techniques, La Minita grows strong and healthy coffee trees.
Magnolia coffee is produced in the vicinity of the Irazu volcano. This fine coffee, nurtured by the volcano, is considered the "Bordeaux" of Costa Rica. This region is located on the Pacific divide, with distinct dry and wet seasons. The average rainfall is 2250 mm, with about 155 rainy days a year. Coffee beans produced in this environment are harder and have very small gaps. As one of the most famous coffee estates in the Tres Rios region, Magnolia coffee has enjoyed a high reputation worldwide, while maintaining a consistent and prudent attitude and excellent tradition in the processing of green beans.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
Catuai
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed / wet processed processing methods, described below:
【Washed / Wet Processed】
this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.