Costa Rica La Cumbre

La Cumbre wet mill is owned and operated by Minor Jiménez and his family in Costa Rica’s renowned Tarrazú region. Raised in a family of coffee growers, Minor has spent his life dedicated to improving coffee quality and craftsmanship. Together with his wife and extended family, he built La Cumbre into both a wet mill and roastery, marking an important step forward for their family business. After years of processing coffee at home with neighbors, they have now established a state-of-the-art micro mill, with this harvest being their first from the new facility. The family works with a skilled team of harvesters who carefully select high-quality Catuai and Caturra cherries. Upon arrival, the cherries rest overnight in receiving tanks to begin a gentle fermentation. They are then pulped using a Penagos eco-pulper that removes most of the mucilage while conserving water. The coffee is dried on patios for five to six days before final moisture stabilization in a mechanical dryer to ensure optimal quality.