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Guatemala Finca Candelaria - Lote Nueces

The lightest roasts of Candelaria have citrus with a twist of rind in the finish. I really like how this developed in the darker roast level as sweet orange-laced chocolate. The brightness still breaths life into this coffee at darker levels. It's not a super complex coffee, but a great daily drinker, especially with the a good roast treatment. Yet the sweetness persists through the long aftertaste. An early Guatemala arrival of this quality is a godsend. City+ to Full City+.
Out of stock
87.3
  • 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 117bags/boxes
Bag size 48.00kg
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 ideal to develop the chocolate roast notes in this coffee. Super light roasts can have a dry nut roast taste. We liked a bit more roast development here
Weight 1 LB
Recommended for Espresso Yes
Candelaria is located in the Alotenango area , near Antigua. In the past, much of the coffee from this are was sold as Antigua coffee although technically it is not. 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. Lote Nueces is a lot we built from daily process batches, based on a flavor profile we were looking for. This is a great crowd-pleaser coffee.
The dry fragrance has hazelnut and chocolate buttercream sweetness. The wet aromatics of the light roast have a maple note and toasted nuts, which fades in darker Full City roast level behind a bittersweet toffee roast aroma. The cup has a striking brightness, something I would call "bracing acidity" that gives the cup a real backbone. By acidity we mean flavor high notes, not acidity that attacks your stomach lining, and by backbone we mean flavor structure, not the taste of cooked backbone. Okay, I jest, or attempt to. The lightest roasts of Candelaria have citrus with a twist of rind in the finish. I really like how this developed in the darker roast level as sweet orange-laced chocolate. The brightness still breaths life into this coffee at darker levels. It's not a super complex coffee, but a great daily drinker, especially with the a good roast treatment. Yet the sweetness persists through the long aftertaste. An early Guatemala arrival of this quality is a godsend. While others are working through old coffee with a faded cup character from last year, a lively new crop coffee is a world of difference.