Costa Rica
La Candelilla, Monte Canet lot - Costa Rica
250g
QUALITY SCORE: 89.25
Cup Notes
Orange blossom / Apricot / Praline / Molasses
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Sanchez family
- Country
- Costa Rica
- Terroir
- Tarrazu
- Altitude
- 1450-1700 mt
- Process
- Yellow honey
- Arabica cultivar
- Typica
- Picked in
- January 2018
- Arrived in
- July 2018
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
La Candelilla, named for its abundance of fireflies, is a collection of nine small farms, owned and operated by the nine Sanchez siblings and their families. They work together in every aspect of production and combine their individual harvests for processing at the mill, giving them greater control over quality, efficiency and cost.
The Candelilla Estates is situated at 1450-1700 metres above sea level in the Tarrazu region, this lot was produced in the Monte Canet Estate where this particular microlot is from. The honey process is particularly common in Costa Rica and is renowned for producing coffees with a full body but extremely low acidity and a honey like sweetness. The honey refers to the ‘murcilage’ which is a sticky substance left on the beans after harvesting, just before they are dried. The more murcilage or ‘honey’ left on the beans, the sweeter and deeper tasting the final product is. Honey process coffees are also well known for the high levels of fruit flavours they contain.
THE VARIETY
Typica originated from Yemeni stock, taken first to Malabar, India, and later to Indonesia by the Dutch. It later made its way to the West Indies to the French colony at Martinique. Typica has genetically evolved to produce new characteristics, often considered new varietals: Criollo (South America), Arabigo (Americas), Kona (Hawaii), Pluma Hidalgo (Mexico), Garundang (Sumatra), Blue Mountain (Jamaica, Papua New Guinea), San Bernardo & San Ramon (Brazil), Kents & Chickumalgu (India)
THE FERMENTATION PROCESS
The cherry peel is removed after picking the fresh coffee cherries, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried.
No water is involved during the honey process.
There are different kid of honey process: white honey, yellow honey, gold honey, red honey, and black honey.
The white and yellow honeys have less mucilage left after being mechanically peeled. Gold, red, and black honey coffees, on the other hand, have much more mucilage remaining. This leads to a fuller-bodied coffee.
