Three people sitting on a wooden trailer filled with red coffee cherry against a blue sky.

COFFEE PRODUCER

La Cumbre

La Cumbre wet mill is owned by Minor Jimenez and his family. Dedicated to producing fantastic coffee by working with an excellent team of harvesters dedicated to delivering high quality coffee cherry from Catui and Caturra trees.

Valley with lush greenery and mountains under a clear blue sky

Overview

Location:

San Gabriel, Tarrazu

Altitude:

1650-1800masl

Varietal:

Catuai and Caturra

Man working with coffee beans on drying racks with mountains in the background

Meet The Producers

Minor Jimenez is a dedicated family man with a deep passion for quality coffee. Alongside his wife and extended family, he founded La Cumbre in the renowned Tarrazu region—a business that serves as both a wet mill and coffee roastery. Raised in a family of coffee growers, Minor has lived among coffee his entire life and continually seeks to elevate its quality. The Jimenez family became experts in their craft, starting out by processing coffee and drying parchment at home with their neighbors. Today, they have established their own state-of-the-art micro mill, and this harvest marks their first from the new facility.

Person working with drying coffee at La Cumbre in Costa Rica mountains in the background

Harvesting & Processing

Selected coffee fruit arrives at the wet mill, where it is allowed to rest overnight in receiving tanks to begin a gentle fermentation process. The next day, the fruit is pulped using a modern, efficient Penagos eco-pulper that removes about 70% of the mucilage, while minimizing water use. Once cleaned, the coffee—now in parchment form—is spread out on patios for 5-6 days to dry in the sun, and then the final drying is completed using a mechanical dryer.

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