Coffee from Costa Rica Candelilla is a yearly classic at Caffenation. For my part one of the best regions and micromills in the world.
The Sanchez family have been working this land for five generations. Until 2000 nine brothers and sisters and their families separately managed their separately. After years of planning the families pooled their resources and build the La Candelilla Estate & Micro Mill. It was the first of it’s kind in Costa Rica and set the stage for many small producers to follow suit. The micro mill explosion has a lot to do with the sophistication of the processing in Costa Rica. With so many producers experimenting and taking control of their coffee the knowledge has exploded.
The estate now produces of 1000 bags of coffee a year and is highly regarded as one of the best coffee producers in the country. They have been forward thinking with their approach to processing and varietal planting and now produce multiple lots of Geisha every year. The family is one of the few producers in Costa Rica still using traditional fermentation but they have built a vast lagoon system that uses native plants to purify the water before it is returned to the river from which it came.
Farm – La Candelilla
Altitude – 1500 masl
Location – Tarrazu, San Marcos
Processing – Natural and Washed Drying – Parabolic dryers on raised beds
Varietal – Bourbon, Geisha
Soil: Sedimentary with level of acidic compounds
Owners –Sanchez Family Co-op – N/A – Estate coffee
Harvest – December to February