Costa Rica – La Candelilla


Roast Filter
Process Honey
Notes Baked Apple, Pear, White Flowers
Variety Caturra, Catuai
Altitude 1500 masl
Weight 250g

La Candelilla was the first independent mill created in Costa Rica in the 2000’s. They used to deliver their cherries to the huge neighbour Coope Tarrazu mill but decided in 1998 to add value to their product taking control of the process. The pulp from wet mill is piled in one parcel before being used as organic fertilizer. Chemicals are used but biodynamic technics against pests are applied as well. They send soil samples to the national research center Icafe every year and adjust the fertilizing, the planting, etc. according to the results. 9 to 10 pickers help the family during the season to harvest Caturra, Red and Yellow Catuai, Typica, Geisha and SL28. As receiving the cherries, sample is taken to assess the number of floaters, immature beans, broca affected beans and to calculate an estimated yield for the lot. The washed and honeys are processed through a Penagos machine. The process applied depends on the variety and on the demand.

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Additional information

Weight 250 g

Beans, Espresso, Moka Pot, Filter

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