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Here Coffee - Costa Rica Tarrazu (Whole Bean)
Light/Medium Roast - Red Honey Process
There is something magical about the images evoked by La Candelilla Estate. Named for the fireflies which inhabit the area around the mill and farms in the summer, one can close their eyes and picture themselves transported to a mystical valley surrounded by lush green mountains with manicured rows of meticulously pruned coffee trees, interspersed with flowering shade trees, and low hanging evening fog momentarily sparked alive by tiny points of bioluminescence. Sorry, that was maybe Hemingway-esque meandering nonsense and has nothing to do with the coffee that we should be focusing on here. :)
Cuatro Hermanas refers to Elsa, Miriam, Luisa, and Ana, the four sisters who contribute to the management of the micro-mill and familial legacy of this third-generation coffee lineage. Each sister, along with their three brothers, owns a farm plot of their own on which they grow a wide range of varieties that are delivered to the micro-mill for processing. This particular lot consists of Caturra and Catuai. It is red honey processed, meaning the fruit is removed and left to dry on raised beds with the mucilage still intact. This process imbues the coffee with higher residual sugar, resulting in honey sweetness. The cup is well-balanced with pleasing notes of sweet citrus.
Elevation: 1420-1890 MASL
Varieties: Caturra, Catuai
Preparation: Honey fermented, dried on raised beds