Boston Stoker Media Gallery HOME | Costa Rica Trips | La Minita in Costa Rica '06
Choose from one of our four sections and follow us throughout the plantation and the coffee production process!
Mill
01/04/2010At the mill they will depulp, ferment, wash, and seperate the coffee. LaMinita will ferment their coffee for approximately 24 hours. It will be seperated into three qualities. The first quality will become LaMinita and the other two qualities won't. All of LaMinita coffee will be hand sorted.
Farm
01/04/2010The farm of La Minita sits 5,000 feet above sea level with the Tarrazu River just below. They produce a little over 100,000 pounds of La Minita each year. Boston Stoker is currently buying about 10% of that crop.
Picking Coffee
01/04/2010"I believe that quality starts from the ground up. I've been spending time with the farmers, and getting first-hand experience understanding the process from a seed to your cup." -Henry
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