Costa Rica Tarrazu La Candelilla SL28 Washed (200g)
Altitude: 1450 masl
Roast: City to City+
Tasting Notes: Toffee and orange blossom, well-structured complexity
One maybe wondering why there is an SL28 coffee coming out of Costa Rica. The truth is the farm owner, Ricardo Hernandez, planted this varietal out of Kenya on his farm in Costa Rica 5 to 6 years ago, without knowing how this coffee will turn out. As it gradually increases in harvest, this experiment turns out to be a success. The coffee is processed at the La Candelilla micromill.
La Candelilla was one of the first micromills in Tarrazu, opening in the year 2000. It is a collaboratively owned micromill: The farmers who use it and deliver their harvests to the mill share ownership. Once the cherry is brought to the mill, it is processed depending on the profile and the weather, and dried on patios or raised beds for 7–12 days.