12 oz. Bag — $16.15 $19
This top quality washed coffee was produced in the beautiful fertile mountains of Costa Rica by the La Candelilla Estate and Coffee Mill. Named for the local fireflies, La Candelilla is a pioneer of the micro-mill trend in Costa Rica. Look for a blast of caramel sweetness with notes of bergamot, cacao, and black tea.
Named for the local fireflies, the La Candelilla Estate and Coffee Mill is located near the historic small town of San Marcos in southwestern Costa Rica. Nestled in the highland valley of Tarrazú, the mill is surrounded by abundant natural beauty and bountiful resources. The combination of fertile volcanic soil, high altitude, and temperate climate is perfect for growing high-quality coffee.
La Candelilla, owned and operated by seven siblings of the Sanchez family, was the first independent mill created in Costa Rica. Before establishing the estate, each sibling managed their own land and delivered their coffee to a coop-managed mill. During the coffee crisis of 1997, the family came together and decided to pool their land and start their own wet mill. Today, the estate is thriving and growing.
For this coffee, only perfectly ripe cherries are harvested and de-pulped. The beans are sorted by size and weight by passing through large water drums. Once separated, they are moved into fermentation tanks filled with water for 12 to 48 hours or until the mucilage has completely dissolved. Finally, the coffee is moved to patios to dry in the sun.
Call it a drip machine, auto-drip, or simply Mr. Coffee, everyone needs to know how to brew on an automatic home coffee brewer at one time or another.
Coffees with light roasting profiles