This is our first Costa Rican coffee in a little while, and it's a very welcome return. It's a honey processed lot, which means that as the coffee dries, the sticky mucilage layer of the cherry is kept in contact with the beans. With La Candelilla, this helps create notes of honeydew melon, peach, and a juicy body. Expect a sweetness like brown sugar too – all in all it's a really fresh-tasting, exciting coffee.
The coffee itself is produced by the Sanchez family, who established La Candelilla Mill in 2000. It's located just outside San Marcos in the highland valley of Tarrazú, South-West Costa Rica. The Sanchez family are a third generation coffee producers, who wanted to add value to their product by taking control of the process. The farms and mill are run by seven siblings and cover 70 hectares of planted coffee in total.