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When we blind-tasted Legado's newest coffees, the cupping bowl that contained this beautiful coffee immediately stood out. We couldn't quite figure out what it was. There were subtle hints of those nutty notes Central American coffees are known for, but there was so much more going on. Floral & tea-like notes really enhanced the experience and we found a sweetness that reminded us of honey.
This coffee's complexity is likely influenced by the processing method - Red Honey - the hybrid between washed & natural processing. Part of the coffee fruit is removed from the seed before drying, but not all of it, allowing some of the fruit characteristics to be imparted during the process. Many believe that honey processing is the future for Latin American coffees. Tasting this one, we definitely would agree.
- Roast: Light-Medium
- Tasting Notes: Jasmine, Black Tea, Juicy
- Brewing Method Suggestions: Plunger (French Press), Aeropress, Espresso, Hario V 60 Pourover & Chemex
The Sanchez family have been working this land for five generations. Until 2000, nine brothers and sisters and their families separately managed their estates. After years of planning the families pooled their resources and built the La Candalilla Estate & Micro Mill. It was the first of its kind in Costa Rica and set the stage for many small producers to follow suit. The micro mill explosion has a lot to do with the sophistication of the processing in Costa Rica. With so many producers experimenting and taking control of their coffee the knowledge has exploded.
The estate now produces of 1,000 bags of coffee a year and is highly regarded as one of the best coffee producers in the country. They have been forward-thinking with their approach to processing and varietal planting and now produce multiple lots of Geisha every year. The family is one of the few producers in Costa Rica still using traditional fermentation but they have built a vast lagoon system that uses native plants to purify the water before it is returned to the river from which it came.
- Producer: La Candalilla Estate (Sanchez family)
- Harvest: December – January
- Varietal: Bourbon
- Processing Method: Red Honey
- Region: Tarrazu, San Marcos
- Country: Costa Rica
- Elevation: 1,500m