Coffee / Costa Rica / Costa Rica La Candelilla

Costa Rica La Candelilla


Apple and sweet tomato, lemonade and citrus acidity with a long finish. A vibrant cup

La Candelilla was the first independent mill created in Costa Rica.

They used to deliver their cherries to the huge neighbour Coope Tarrazu mill but decided in 1998 (in the middle of the coffee crisis) to add value to their product taking control of the process.

The farms and mill are run by siblings covering 70 ha of planted coffee in total.The pulp from wet mill is piled in one parcel before being used as organic fertilizer, bodynamic technics are applied as well.

They send soil samples to the national research center Icafe every year and adjust the fertilizing, planting, etc. according to the results.

Ten pickers help the family during the season to harvest Caturra, Red and Yellow Catuai, Typica, Geisha and a tiny amount of SL28.

Upon receiving the cherries, samples are taken to assess the number of floaters, immature beans, broca affected beans and to calculate an estimated yield for the lot.

This year, 2,020 fanegas have been delivered to the mill which is pretty much the same as last year but they get more second and third grade than last year as the beans are very small.

The harvest was a month early this year and all the coffee was pretty much harvested in Feb. The washed and honeys are processed through a Penagos machine. The process applied depends on the variety and on the demand. They reduced the amount of water used from 500-600L per fanega to 215L with new techniques employed.

From the wet mill, a pipe gets the coffee all the way down to another patio where it is collected and spread out for drying. African beds and patios are available for drying.

All naturals and more fragile varieties lots start their drying journey on beds and are then moved to patios. The naturals are not touched for 2 days to avoid breaking the cherries and it takes from 17 to 22 days to complete natural drying and 7-10 days for semi-washed.The way the coffee dries for each lot kind of dictates the process that will be followed. The longer the darker the honey will be. Therefore, a thicker layer helps to get darker honeys such as this Lot.

The coffee is covered at night if not too wet (to avoid steam). At the end of the process, they pile the coffee before bagging to have more temperature consistency within the lot.2,900 fanegas can be stored and be processed in the premises.

They also have the dry mill on site and the Typica and the Geisha are stored in plastic bags & jute, at the coolest place of the warehouse and covered to avoidany dust.

50 bags a day can be dry-milled for export and they do 40% washed, 30% honey, 20% natural and 10% of specific lots (Typica, Geisha, SL 28).

The new generation (fourth) is already working along their parents, innovating and growing the business. It has been informally agreed that one son or daughter per household will take over the farm when the parents retire.

It also seems that more young people are coming back to the region after finishing their studies in the capital which is a great assess for the coffee industry.

This Lot is Typica honey

All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness.
2020 MASL
Yellow Honey
Sanchez family