Costa Rica Tarrazu CANDELILLA Red Honey

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

Costa Rica Tarrazu Finca Zapotal

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.

Costa Rica Angostura Fully Washed

Caramel – Apple – Lime acidity – Body

La Angostura coffee is produced in the Los Manzanos beneficio operated for three generations by the Jiménez Chacón family.

The farm is located 1600 meters above sea-level in the narrow strip of land called La Angostura between the towns of Frailes and San Pedro de Tarrazu, the Los Manzanos estate is a microlot six hectare farm maintained with an environmentally friendly processes. The coffee trees are seeded with Caturra and Catuaí varieties and are shade grown amongst trees – some of which are fruit-bearing. The cherries are processed soon after being picked in the wet mill located on the estate.

After that is where CoopeTarrazu comes in.
Microlots in co-ops can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees.

Costa Rica Hacienda Sonora Natural Processed

-very, very fruity and sweet cup. lightly fermented but pleasant undertone. low acidity. nice body

The only thing we can say about Alberto and Diego Guardia (Father and Son) are that they are amazing people, who have created one of the best micro-mills in Costa Rica.

Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. Coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in our land.

Sonora process all of their coffee using the honey and natural methods. Both of these methods require a lot more work and care than the traditional fully washed. However, it all makes sense when you taste the results in the cup.   Besides a difference in the cup, these processing techniques save great amounts of water by using the honey and the natural processes. Using the honey method saves more than 3 gallons of water per pound of coffee. Natural processed coffee doesn’t need any water.

All of the energy consumed by the farm is 100% renewable energy harvested on the farm. The green energy is harvested from a natural water stream with a special turbine, known as a Pelton Wheel.

The Guardia’s also provide free accommodation for each worker and their families at the farm’s houses. For each house, Hacienda Sonora covers for the cost of water, trash allocation, and a portion of their electricity. Every employee fully enjoys the benefits of the Costa Rica Health Insurance system

Costa Rica Western Valley Llano Bonito Honey

– Sweet cup, orange acidity and clean finish.

Llano Bonito is not a farm, but a collective of farmers growing Caturra, Villa Sarchi and Catuaí beans in the region with the same name.

They proces their coffee at the mill of Cafetalera Lomas al Río.

The lot we have is a honey processed lot. So, what’s a honey processed you ask?

In Honey processing they remove the skin and a part of the pulp, but keep the sticky, sugary ‘mucilage’ so it can dry on the bean. The name is derived from the honey-colored appearance of the beans after they have dried for a day or so. If performed carefully, with ripe cherry, this process can add perceptible sweetness and body to the final cup character of the coffee. Drying techniques are critical in the honey process, as mold and fungus defects can easily develop if the coffee is not properly and uniformly aerated.

The whole process takes a lot more time and space, and together with the extra drying on raised beds it becomes very expensive. We are very willing though to pay some extra bucks for such a sweet, clean and fruity coffee.