{"title":"Coffees from Minor Jimenez","description":"\u003cp\u003eMinor Jimenez operates in Costa Rica with an approach centered on consistency and approachability. His Red Bourbon, processed with honey, sits in that sweet spot between fruitiness and balance. It's a coffee that tastes good no matter how you brew it, that works with food or on its own, that doesn't demand special attention but rewards it when you give it.\u003c\/p\u003e\n\n\u003cp\u003eWe work with Minor because his coffees do what they promise, consistently, without pretension. That reliability is underrated in specialty coffee culture.\u003c\/p\u003e\n\n\u003c!-- CURRENT LINEUP --\u003e\n\n\u003cp\u003eMinor's Red-Honey Catuai is currently available, bringing gentle fruit sweetness and balanced body from his Costa Rican farm.\u003c\/p\u003e","products":[{"product_id":"minor-jimenez-red-honey-processed-catuai-from-la-cumbre","title":"Minor Jimenez • Red-Honey-Processed Catuaí","description":"\u003chr\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eAlmonds\u003c\/strong\u003e - We thought this coffee had a smooth and nutty bitterness that renders itself perfect for those bolder brewing methods. Almonds convey this idea, as they pull together a nice smoothness with a distinct earthiness.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOrange Zest\u003c\/strong\u003e - We did not see much acidity in this cup at all; overall, this coffee was very balanced. But, to showcase the touch of fruited notes we picked up, we thought the subtle but distinct flavor of orange zest communicates this very clearly.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eGanache\u003c\/strong\u003e - We certainly detected the usual chocolatey sweetnesses that you would get out of a red honey, especially in Costa Rica. That in correlation with the smooth mouthfeel had us thinking chocolate ganache.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2 class=\"mb-3 font-weight-bold\"\u003eMinor Jimenez Coffee Production\u003c\/h2\u003e\n\u003chr\u003e\n\u003cp\u003eMinor Jimenez Abarca represents the fourth generation of coffee producers in his family. Together with his wife Nancy Gaitan Cruz, they manage La Cumbre in the mountains of San Marcos, Tarrazú, where coffee has been cultivated on their land for 90 years. The farm sits at 1650 meters above sea level, spread across 100 hectares of volcanic soil that has nurtured their Caturra, Catuaí, and Centroamericano varieties through nearly a century of harvests.\u003c\/p\u003e\n\u003cp\u003eWhat makes Minor unique among his generation of producers is his formal training as an agronomist engineer. This scientific background gives him deep understanding of how climate, soil, and altitude interact with coffee plants. He applies this knowledge daily, making careful adjustments to optimize growing conditions while respecting the traditional practices passed down through his family.\u003c\/p\u003e\n\u003cp\u003eThe Jimenez family employs around 300 people during harvest season, but their approach to labor goes far beyond seasonal employment. They maintain year-round staff and welcome back the same migrant worker families each harvest, creating stability and community that's increasingly rare in agricultural work.\u003cbr\u003e\u003cbr\u003eFor generations, Minor's family delivered their cherries to local cooperatives and large neighboring wet mills, accepting whatever prices the market offered. But Minor saw an opportunity to take control of their coffee's destiny. He and Nancy founded their own wet mill at La Cumbre, allowing them to process their coffee themselves and identify the best lots from their harvests.\u003c\/p\u003e\n\u003cp\u003eThis shift to processing their own coffee wasn't just about economics, it was about quality. Minor ensures harvesters are well accommodated and thoroughly understand field operations. The result shows in the careful selection of coffee that arrives at their wet mill. They process using multiple methods, from traditional washed coffees where all mucilage is removed, to red honey processes that retain 60% of the natural sugars, to reposado techniques where cherries rest for 36 to 40 hours before processing.\u003c\/p\u003e\n\u003cp\u003eBeyond processing, the family operates their own roastery, producing coffee for the Costa Rican market. This vertical integration gives them rare insight into every step from seed to cup, understanding how decisions in the field affect what ends up in someone's morning ritual.\u003c\/p\u003e\n\u003chr\u003e","brand":"Costa Rica","offers":[{"title":"12oz Bag \/ Whole Bean","offer_id":47509202796770,"sku":"JIMENEZ-12oz-WB","price":27.67,"currency_code":"USD","in_stock":false},{"title":"16oz Bag \/ Whole Bean","offer_id":47509202829538,"sku":"JIMENEZ-16oz-WB","price":33.97,"currency_code":"USD","in_stock":false},{"title":"4lb Bag \/ Whole Bean","offer_id":47509202862306,"sku":"JIMENEZ-4lb-WB","price":122.67,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0249\/7521\/files\/MINOR-JIMENEZ-red-honey-catuai-BAG-BROWN-4-DSC00938.jpg?v=1772564779"}],"url":"https:\/\/sagebrushcoffee.com\/collections\/minor-jimenez-coffee.oembed","provider":"Sagebrush Coffee","version":"1.0","type":"link"}