Costa Rica SHB Tarrazu La Candelilla Estate 16 oz  

Coffee can be roasted at home in a frying pan or over the fire in a popcorn popper. There are also any number or devices available designed to roast coffee.

The new Costa Rican season is around the corner but we couldn’t help to pick up this lovely current crop single farm offering from our buddies. A late arrival for the season, we have not had Candelilla coffee for a couple of years but drinking this cup already has us pondering if we should line it up for the new season.

The La Candelilla Estate is owned and operated by seven siblings of the Sanchez family. The Estate was the first micro-mill to be established in Costa Rica and the pioneer of the micro-mill trend. Before establishing the Estate, each sibling managed their land and delivered their coffee to a coop-managed mill. During the coffee crisis of 1997, the family decided to pool their land and start their wet mill. After years of planning the Beneficio La Candelilla processed their first harvest of coffee. Under the leadership of General Manager Sr. Ricardo Hernandez, La Candelilla has introduced different processing methods and planted exotic varietals to increase the appeal of their offerings.

Tasty from light to dark, a great jazzy everyday drinker. Medium-bodied and with a little lower acidity this cup has great contrast between the sweet floral and nutty/chocolaty undertones. Lighter roasts are tasty but a little dryer, the floral factor pops right out with just a hint of a lemony acidity and a soft fruit tone. Nutty and chocolaty tones can be found especially as the cup cools. Medium roasts were our favorite roast point, pronounced and smooth darker tones with very floral aromatics and a sweet edge. Works great darker as well but will pick up more edgy bittersweet tones.

Altitude: 1400-1500 Meters

Country: Costa Rica

Drying: Raised Beds

Farm: Finca La Candeilla