Batdorf & Bronson Coffee Roasters


Upcoming Origin Trip - Tarrazu, Costa Rica

La Minita host and old friend Scott Merle.


An educational opportunity of a lifetime, I've been asked to tag along on a trip to Costa Rica!  Bob, our green coffee buyer, visits every year and a couple of folks from Batdorf get to join him.  This time it's me, Brad (Atlanta roaster), and Jim (building maintenance, problem solver, Master Recycler).  We'll spend about a week there in January.

First, we'll visit Hacienda La Minita, which has long been a model for coffee estates around the world due to the farm’s social equity, 200 acre wildlife reserve and amazing coffee. I'll get to visit the farm and mill, participate in a day of harvesting coffee and cup next year’s coffee crop with our old friend, Scott Merle.  We'll also visit the producer of our Organic Costa Rica, AFAORCA, which will show us the model for sustainable organic coffee production in action.  It will be very interesting to compare the two producers and see differing perspectives on how to address concerns of Specialty Coffee production.

I hope to learn a lot while I'm there, particularly in the realms of Coffee Agronomy and Processing, Relationship building and maintaining.

I also hope to relax a bit and just take in the location(s).  Pictures and stories tell me it's a beautiful place, with good coffee to boot.  And this is my job?  More posts to come when we get there!

2 thoughts on “Upcoming Origin Trip - Tarrazu, Costa Rica”

  • I just had my first cup of La Minita coffee this morning, freshly roasted by J. Martinez in Atlanta.
    Absolutely fantastic cup of coffee. Probably the 2nd best I've ever had in my life, and that is saying a lot.
    Good body, NOT BITTER, perfect acidity, excellent aroma, wonderful flavor with hint of cocoa. awesome.

    • Hey Justin,

      Thanks for commenting. La Minita has been in our line-up for a very long time and because of our close relationship with the farm we were able to request to have our lot exclusively sun-dried. We feel this gave the coffee a brighter acidity and a maple-like sweetness.

      We're happy to hear that you agree!

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