Costa Rica Tarrazu - La Candelilla Estate
Shade Grown, Strictly Hard Bean, European Prep
Orange, Honey, Allspice, Sweet
New Crop coffee from the Sanchez family who own and operate the La Candelilla Estate.
La Candelilla Estate is in the town of La Sabana, just south of the Pirris River, and is part of the Tarrazu region of Costa Rica, high in the Talamanca Mountains.
This farm covers 80 hectares with 68 planted for coffee, primarily Caturra and Catuai varieties, with Poro Poro and Banana trees inter-cropped to provide shade.
The coffee is grown at an altitude of 4,593 ft. classifying it as Strictly Hard Bean (SHB), and the European Preparation (EP) is employed for sorting the beans (see Additional Information below for more)
The rich volcanic soil and dry summers produce contribute greatly to this exceptional coffee!
General Flavor Observations
Costa Rica Tarrazu - La Candelilla Estate
The overall profile is mellow and sweet with very nice milk chocolate undertones.
Soft notes of orange are present as highlight notes, particularly at lighter roasts, and complemented by a pleasant spiciness that reminded me of Allspice.
The mouth feel is creamy, smooth, and rolling with a clean, sweet finish.
The aroma is inviting, with notes of nuts and honey.
I was impressed with how well-balanced the coffee is in the cup, but then again, it is what I would expect from a great Costa Rica coffee.
An elegant cup awaits!
Roast Level Profile Notes
Costa Rica Tarrazu - La Candelilla Estate
Our
Full City roast will present an incredibly well-balanced experience for this fine Costa Rican coffee.
However, I can wholeheartedly recommend
Full City (+) roast as well.
We are always happy to accommodate any roast level you prefer.
The notes below illustrate how changing the roast level will alter the profile:
City Roast (light roast)
This is the best choice for experiencing pure Origin Characteristics.
At a City roast, you will experience brighter acidity and more herbal qualities. The overall cup will offer notable orange tones, mild chocolate, and spice. The finish is clean and sweet.
Full City Roast (medium roast) - Preferred
This is my preferred roast level and will provide a very nice medium body with distinct notes of Swiss Chocolate, a honey sweetness, highlights of orange, and that wonderful overtone of Allspice.
The mouth feel is round and creamy with a perfect overall balance. The finish, clean and smooth.
Full City (+) Roast
A silky-smooth mouth-feel with an increased sense of depth. The acidity is more tempered, and the chocolate tones become slightly edgier (like Baker's chocolate).
The honey sweetness remains, along with hints and caramel. The finish is clean, yet a bit more pointed.
Vienna Roast
This roast level will transform the coffee into a more full-bodied cup with clear notes of bittersweet dark chocolate. Almost no acidity or fruit notes will remain.
This would be an excellent choice for an after-dinner coffee with dessert or following a rich meal.
French Roast
Not recommended.
Additional Information
Costa Rica Tarrazu - La Candelilla Estate
Strictly Hard Bean (SHB)SHB coffees are particularly sought after because these extreme elevations allow for a slower development of the coffee.
The high nutrient concentrations in the soil additionally impart a much higher quality to the coffee in terms of flavor.
These extreme elevations also mean the overall crop yield is lower, and it is more labor-intensive to grow, harvest, and transport the coffee.
European Preparation (EP) indicates extremely thorough, and exhaustive hand-sorting every single coffee bean to ensure that any, and all defects are removed.
La Candelilla Estate mill and farms are owned and operated by the Sanchez Family.
Today, there are seven siblings primarily responsible for the management and operation of the coffee lands and mill. Ana, Luisa, Elsa, and Miriam are the Cuatro Hermanas (four sisters) and Pablo, Mario, and Didier are their brothers.
They are the third generation of coffee producers here, with two more generations learning the trade.
Their great-uncle named the estate “La Candelilla” after the fireflies that illuminate the farm on summer nights.
La Candelilla still dries its washed coffee the old-fashioned way on patios in the sun. Meticulously turned, the slow and even drying increases the complexity of the coffee
The family started La Candelilla Micro-mill in December of 2000, and was the first of its kind in Costa Rica.
- Origin: Costa Rica
- Region: Tarrazu
- Traceable: Sanchez Family - La Candelilla Estate
- Elevation: 4,593 feet
- Process: Fully Washed
- Drying: Patio
- Arabica Variety: Caturra,Catuai
