COSTA RICAS FINEST

We take a trip to Costa Rica to bring you the Candelilla from Tarrazu – San Marcos. Named after the mill from where this coffee was processed, the Candelilla is a farm that survived the coffee crisis in 1998 only to evolve into something special in the process.

LA CANDELILLA ESTATE

La Candelilla Estate became the first independent mill created in Costa Rica in the 2000’s following a need for better quality control over coffee production. The specialist mill and farms cover an expanse of 70 hectres which has been split between 7 siblings of the Sanchez family. The Sanchez family is now into its 3rd generation of coffee producers showing a great dedication to trade. Adopting a whole range of techniques, this particular coffee has been naturally processed using African beds and patios for drying the coffee out. The coffee is first dried on raised beds for 2 days, before being moved onto patios for up to 22 days to complete the fermentation process.

Can you taste it?

The Natural process of this coffee has created a very balanced coffee, blending the classic chocolatey nut flavours of the region with a fruity funk on the palette. Expect tasting notes of dark chocolate with a layers of subtle strawberry and sweetness of caramel. A great all round coffee.

Our recommendation

This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.