- Chocolate flavors
- Smooth and creamy mouthfeel
- Notes of peach and orange
Producers: Alexander & Magali Delgado
Mill: Cerro San Luis
Processing: (Yellow) Honey processing
Location: Grecia – Alajuela – Central Valley
Variety: mix of Caturra and Catuai
Rob Says: For our new seasonal King Lee coffee line we selected a truly unique coffee from Finca El Venado in Costa Rica. They deliberately chose for the Honey proces to reduce the amount of water needed for processing. For this style of processing, they use a Penagos machine for depulping. Thanks to this careful approach this coffee tastes very sweet and it has a creamy mouthfeel without any fermented by-flavors.
- Very clean cup with super sweetness
- Medium acidity – citrus notes
- Lots of berry flavors and a touch of raisins (dried fruit)
Producer: Tonio Barrantes
Variety: SL 28!
Importer: 32 Cup Coffee Merchants
Rob Says: This is, besides of some geisha long ago, the most expensive coffee we ever bought. Our part of the micro lot is not more than 60 kilos and only roasted for filter. The most unique thing about it is the fabulous SL 28 variety from Kenya, which is very rare to find outside of Africa. So enjoy this long and sweet cup with tons of small little nuances.
- Typical natural leathery touch, but clean!
- Big Body
- Green Asparagus
Producer: Diego Guardia
Location: Grecia, Alajuela – Central Valley, at the Poas Volcano foothills
Variety: Villa Sarchi
Processing: Natural processing
Importer: 32 Cup Coffee Merchants
Rob Says: This coffee was listed by Caffenation in 2015 and a big hit with both espresso and filter drinkers. It has all the advantages of natural processing – sweet, full, creamy – and none of the disadvantages – earthy, fermented, unbalanced. Alberto and Diego Guardia (Father and Son) are amazing people, who have created one of the best micro-mills in Costa Rica.
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
Clean Cup – Brilliant After taste – Sweet – Peanuts and honey
This new-crop micro-lot arrival is a Tarrazu coffee, produced by the Zapotal Community, a group of 81 low-income Costa Rican coffee producer families, coming together in the CoopeTarrazu Coop.
The Coopetarrazu program has made a real impact on the communities that deliver cherry to this mill. This programme has allowed our trader to separate out lots that score over 86 points and pay a quality premium that the individual communities get to receive. This money will be used to improve their coffee production and their livelihood. The programme has motivated them to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive.
This coffee is named after the region some of these producers are farming.
For us at Caffenation, Costa Rica is our favourite Central American country for filter coffees. It’s very often a bright and well balanced coffee with enough acidity to keep things interesting till the last drop in the cup.
For espresso we adjust the roasting style to control acidity and improve creaminess.