Cup Notes Orange blossom / Apricot / Praline / Molasses
PRODUCER: Sanchez family
COUNTRY: Costa Rica
TERROIR: Tarrazu
ELEVATION: 1450-1700 mt
FERMENTATION: Yellow honey
CULTIVAR: Typica
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 the 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.
