Costa Rica La Candelilla Ave Del Paraiso

The cup is sweet, with effervescent acidity, clove, nectarine, red berries, and orange blossom in light roasts. There's a tartness to the acidity that is like plum skin, not tightening, but pleasant. Our Full City roast had marmalade, canned peach, and a subtle note of English Breakfast tea in the background. The finish takes on the flavor of cane sugar juice and cocoa powder. City+ to Full City.
Out of stock
87
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Machine Washed
Drying Method Patio Sun-dried
Arrival date May 20 2013
Lot size 25bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra, Typica
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations For us, City+ to Full City achieved great results.
Weight 1
La Candelilla is a mill that might fall into the category of a large independent "micro-mill". I know, large micro-mill seems contradictory. But like the others it is a true coffee estate, with complete control of the coffee from the plant, through the processing and drying stages. The Candelilla mill is operated by Ricardo Hernandez, and this coffee comes is designated Ave del Paraiso with coffee is planted in a range from 1500-1600 meters. Candelilla actually is a series of family farms owned by the brothers and sisters, totalling 9 small estates, all using the family mill to process their coffee. They have a very impressive beneficio, and a lot of new plantings in various cultivars, including Typica and Gesha. (As you can imagine, half of Latin America looks like it is being replanted in Gesha because of the high price it yields). This lot is a mostly Caturra, the cultivar that we feel gives a classic Costa Rica cup character, with possibly small percentages of other varietals.
This coffee works well under a wide range of roasts, with City to Full City achieving the best results. The fresh ground coffee smells of dark brown sugar and peach, and has a range of baking spaces as well. There's a slight bergamot note in the wet grounds that melds with aspects of honey and black walnut. As you can imagine, the cup is sweet, and with an effervescent acidity that cuts through. There's clove, nectarine, red berries, and orange blossom in light roasts. There's a tartness to the acidity that is like plum skin, not tightening, but pleasant. Our Full City roast had marmalade, canned peach, and a subtle note of English Breakfast tea in the background. The finish takes on the flavor of cane sugar juice and cocoa powder. The light body accentuates the delicate nature of this coffee's overall profile, and is best enjoyed as a brewed coffee rather than espresso.