Every industry has it's great innovators. The world of coffee is no different. One such innovator is Bill McAlpin. Don Bill, as he's affectionately called, took over his father's farm at the merging of the Tarrazu and Alumbre rivers with a big vision. His vision was a simple concept: treat the land and the people well and both will deliver a premium quality product that will be sought after by consumers year after year. Today the farm produces the gold standard of Costa Rican coffees. It yields 1.2 million pounds of coffee of which only 20% meets grading requirements for the La Minita brand. Of that 20% only about 1,500 pounds are sorted and patio sundried as opposed to the traditional mechanically dried process. This sun drying is far more labor intensive but gives the coffee an added honey sweetness to complement the balanced citrusy brightness.
Region: Tarrazu region, Central Valley
Elevation: 5,000 ft. (1,525m)
Soil Type: Volcanic, fertile soil
Farm Size: 1,200 Acres (485 Hectares), 800 Acres (323 Hectares in production
Cultivar: Hibrido Tico, Red Catuai, Yellow Catuai, Caturra
Annual Production: 100 bags of 132lb. (0kg) sundried coffee
Bags: 60kg GrainPro bags
Harvest Season:January- 2nd week of February
Process Method: wet-milled, sundried on concrete patio and hand sorted for defects.
Waterfalls: LaCascada on the Alumbre River
Vistas: Everywhere you look!