La Minita Farm sits in the renowned Tarrazu Valley of Costa Rica, where Bill McAlpin has built a reputation for meticulous quality control that separates this coffee from nearly everything else in the region.

The farm’s history reflects the evolution of Costa Rican specialty coffee. Originally a sugar cane operation in the early 1900s, it converted to coffee in the 1930s under Jose “Don Pepe” Figueras, who would later become Costa Rica’s president. When the McAlpin family acquired the farm in the early 1970s, they transformed it into a model of quality and sustainability. The name “La Minita” means “little mine”—a reference to a pyrite deposit on the property once mistaken for gold. Turns out, the real gold was in the coffee all along.

What makes La Minita distinctive isn’t just the volcanic soil or the 1100-1300 meter elevation—it’s the selectivity. Only 25% of what grows on this farm meets La Minita standards. The rest is sold under different labels. Every bean is hand-selected for size and shape during harvest, then undergoes multiple sorting passes before shipment. The coffee is fully washed using traditional fermentation methods, then sun-dried on concrete patios. This extended drying process allows sugars to develop slowly while maintaining the coffee’s characteristic cleanliness. Our import partners have maintained a relationship with La Minita since the late 1980s, purchasing from the farm consistently since 1992—a testament to the sustained quality that comes from refusing to compromise.

In the cup, expect zippy and bright acidity that leads into limeade brightness, followed by the caramel sweetness of dates and that nostalgic teddy graham finish. There’s also orange zest and maple syrup layered throughout. The body is creamy and smooth—complex enough to notice, silky enough to drink all day. The finish is clean and balanced. This is coffee that pairs beautifully with nearly any food, making it equally suited for morning pour-over or afternoon cold brew. It’s the kind of cup that makes you understand why some producers refuse to cut corners.

Farm: La Minita
Region: Tarrazu Valley, Bustamante, Costa Rica
Altitude: 1100-1300 MASL
Variety: Caturra, Catuai, Hybrido Tica
Processing Method: Washed & Sun-Dried