Sagebrush Coffee package of Minor Jimenez specialty coffee beans with a purple background

Minor Jimenez • Red-Honey-Processed Catuai

$26.14

from La Cumbre grown at 1650 masl with notes of almonds, orange zest, and ganache

12oz Bag
16oz Bag
4lb Bag

Whole Bean
Coarse
Medium
Fine
Extra Fine

Product variants

Minor Jimenez • Red-Honey-Processed Catuai

12oz Bag / Whole Bean

$26.14

Quick Guide

What is this coffee?

I’ll be honest. Personally, I didn’t really gravitate to the coffee we had from Minor last year. Maybe I was jonesing for more fruited profiles at the time. Maybe his production has refined this year. Maybe a bit of both. Regardless, I feel the opposite about this bean this year. I find myself circling back to it multiple days a week on pour over because it’s just that clean. This coffee has no noticeable faults. It’s nut-forward with a nice rich profile followed by chocolatey notes and an ambient citrus acidity we’ve liked to draw out on espresso. I love this coffee and think it’s probably the best bang for your buck on our site right now, definitely won’t let you down.

-Jonathan

Processing Method

Honey Process- Honey processing creates coffee's sweetest profiles by drying beans with sticky mucilage intact. From white honey's delicate notes to black honey's wine-like complexity, this method balances washed clarity with natural fruitiness for uniquely sweet cups.

Country

Costa Rica- Costa Rica's commitment to coffee excellence is unmatched. Point in fact: they once had a country-wide ban on the production of Robusta (a coffee plant that produces lower-quality coffee) and grew only Arabica for thirty years. This commitment has paid off on the global stage, as Costa Rican coffee has become widely known for its bright, clean, beautiful cups.

Altitude

1650masl - Altitude is typically correlative to the potential complexity of a coffee bean. The higher in altitude the coffee is grown, the denser the bean will be, resulting in a more dynamic cupping experience.

Classification

Brown Label- If not for those who come before us in the supply chain, we would not be the company we are today. In light of that, we see it critical to help producers in whatever way we can to develop in their craft as well.

Variety(s)

Catuai

All about the coffee

Meet Minor Jimenez •

Minor Jimenez and his wife Nancy operate La Cumbre in Tarrazú's mountains at 1650m elevation. This fourth generation producer combines his agronomist engineering background with deep family roots, processing coffee at their own mill and roasting for the Costa Rican market.

Learn More About Minor Jimenez

• Catuai

Coffee farmers are constantly on the lookout for that perfect coffee variety that is both productive and easy to grow; not susceptible to plant disease and still produces a delicious cup of coffee. And every once in a while as they experiment, they create a variety that is close to being “just right”--like Catuai!

With its balanced flavors bursting with notes of chocolatey caramel and rich honey, Catuai as a variety has become extremely popular over the years.

Catuai Coffee: Hybrid Variety Profile & Flavor Guide

Honey Process •

Honey processing creates coffee's sweetest profiles by drying the beans with the sticky mucilage intact. From white honey's delicate notes to black honey's wine-like complexity, this method balances washed clarity with natural fruitiness for uniquely sweet cups.

Honey Process

Costa Rica

Costa Rica knows what it takes to produce high-quality beans and has been doing so for over 200 years. Rich volcanic soil and diverse terrain create bright, clean cups ranging from Tarrazú's bold aromas to Occidental's fruity peach notes. But it's their cutting-edge research in coffee that really sets Costa Rica apart from the rest.

Coffee Terroir Guide: Costa Rica's 200 Years of Excellence in Coffee