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Guatemala Finca Candelaria - Lote Cedro

The cup has a clean brightness, with citrusy acidity and a pear-like fruit beneath it. It's a fresh and lively flavor with a pine-cedar hint in the finish. It's a great Guatemala for darker roast levels, Full City and Full City+, where the nut notes turn toward rich and layered chocolate tones and fruited raisiny flavors appear. The brightness still breaths life into this coffee at darker levels as well, a twist of citrus on top of the deeper roast tones. City to Full City+.
Out of stock
86.9
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Sun- and Machine-dried
Arrival date Mar 25 2013
Lot size 71bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Caturra, Villa Sarchi
Grade SHB
Appearance .6 d/300gr, 17-18 Screen
Roast Recommendations City_ to Full City+ is recommended for this coffee.
Weight 1 LB
Recommended for Espresso Yes
Candelaria is a large farm located in the Alotenango area, not far from Antigua. The farm is at the base of the sweeping ascent to the peak of Volcan de Fuego, with coffee grown between 1220 and 1500 meters. Much of the farm is set aside as natural forest. Candelaria was an old farm that was in poor condition when it came under the ownership and management of Luis Pedro Zelaya Sr. There has been a process of revitalization at Candelaria for some years now, as older trees are heavily pruned back (which takes them our of production for 2 years) or replaced completely with new plant material. Luis Pedro inherited a farm with a severe nematode problem, so all the trees at Candelaria must be grafts with robusta rootstock. The varietals grown are Caturra, Villa Sarchi, Bourbon Anano, and the dwarf Bourboncito. Ungrafted trees of any variety will not survive in these soils. The area has a severe problem with Roya, leaf rust fungus, as well. This has been addressed through localized treatment, pruning of shade trees, and dramatic pruning of every 3rd row of coffee trees to limit humidity and shade. Neighboring farms are decimated by Roya, and the trees look like leafless sticks, whereas Candelaria is thriving. The farm is still very traditional in most ways, using a shading of Grevillea and Inga trees, and processing using the typical wet-process fermentation method. This batch, Lote Cedro, was one we built from day lots for better cup quality.
The dry fragrane has toasted nut, and the sweetness of wildflower honey, with darker roasts emitting a more fruited tone, plum and raisin. The wet aromatics of the light roast have a sweet herbal note, a touch of sage, which fades in darker FC roast level behind a bittersweet tangy roast aroma. The cup has a clean brightness, with citrusy acidity and a pear-like fruit beneath it. It's a fresh and lively flavor with a pine-cedar hint in the finish. It's a great Guatemala for darker roast levels, Full City and Full City+, where the nut notes turn toward rich and layered chocolate tones and fruited raisiny flavors appear. The brightness still breaths life into this coffee at darker levels as well, a twist of citrus on top of the deeper roast tones. The finish rings with concentrated sweetness of sage blossom honey. As an early-arriving new 2013 crop coffee, it is heads and tails better than past crop offerings found on the market now, which suffer from faded flavor profiles in the form baggy or cardboard-like tastes.