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Hundred House Coffee: Costa Rica, La Candelilla, Natural

Tasting notes: Rose, toasted coconut, caramel

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From Hundred House Coffee:

La Candelilla was the first independent mill created in Costa Rica in the 2000’s. They used to deliver their cherries to the huge neighbour Coope Tarrazu mill but decided in 1998 to add value to their product taking control of the process.

The farms and mill are run by siblings covering 70ha of planted coffee in total.

The pulp from wet mill is piled in one parcel before being used as organic fertilizer. 9 to 10 pickers help the family during the season to harvest Caturra, Red and Yellow Catuai, Typica, Geisha and SL28

The new, fourth generation is already working along with their parents, innovating and growing the business. It has been informally agreed that one son or daughter per household will take over the farm when the parents retire. It also seems that more young people are coming back to the region after finishing their studies in the capital which is a great asset for the coffee industry.

Farm/Coop: La Candelilla
LETTERBOX friendly (single bag): YES
Altitude: 1500 masl
Origin: Costa Rica, Central America
Region: Tarrazu
Process Method: Natural Process
Varietals: Caturra/Catai

Roasterr: Hundred House Coffee

Hundred House Coffee does not deliver to United Kingdom

Initial collection: Hundred House Coffee - Ludlow, Shropshire

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.