Minor Jimenez • Red-Honey-Processed Catuaí
Minor Jimenez • Red-Honey-Processed Catuaí

this coffee was sold out and archived in May 2026

Vendor:Costa Rica

Minor Jimenez • Red-Honey-Processed Catuaí

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

ARCHIVED: Former 12oz bag price:
$27.67

This coffee was previously offered, try one of these instead.

Quick Guide

What is this coffee?

This red honey processed coffee from Minor Jimenez is a purist kind of coffee. A super clean terroir-forward profile with little to no prevalent perceived acidity and great chocolate notes. I really enjoy this coffee because it’s not overly bitter, but still easily delivers a classic chocolate forward cup profile. In 2025, we had the opportunity to interact with Minor’s whole family and share a delicious grilled lunch with him. We’re proud to have a large supply of his coffee, it’s certainly worth sharing. 

-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

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