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La Candelilla Mill is located just outside San Marcos in the highland valley of Tarrazú, southwest Costa Rica. It was established in 2000 by the Sánchez family—third-generation coffee producers—who wanted to add value to their product by taking control of the entire process. The farms and mill are run by seven siblings and cover a total of 70 hectares of planted coffee.
The family’s focus has been on good farming practices leading to high-quality coffee. Soil samples are sent to the national research center ICAFE every year so that fertilizing and planting can be fine-tuned according to the results.
Nine to ten pickers help the family during the season, harvesting Caturra, Red and Yellow Catuai, Typica, Geisha, and a small amount of SL28 cherries. Samples are taken during picking to assess the number of floaters, immature beans, and broca (coffee borer beetle) affected beans, as well as to calculate an estimated yield for the lot.
The mill receives around 2,000 fanegas each year (a local unit of measurement; 1 fanega equals 250 kg of cherries, equivalent to 46 kg of green beans). The washed and honey coffees are first processed through a Penagos machine in a process that uses only 215 liters of water (down from 500 liters due to refined techniques).
From the wet mill, the coffee passes through a pipe to a patio where it is spread for drying. The duration of the drying period dictates the type of honey process, with longer drying times resulting in a darker honey. The coffee is covered at night if the weather permits (to avoid steam formation). At the end of the process, the coffee is piled before bagging to achieve greater temperature consistency.
There is also a dry mill on-site, which can process up to 50 bags per day for export.
The new generation (fourth) is already working alongside 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 their parents retire. More young people are returning to the region after finishing their studies in San José (the capital), which bodes well for the future of the coffee industry here.
Details:
- Variëteit: Caturra, 100% Arabica
- Altitude: 1500m
- Method: honey
- Notes: Grapefruit, plums, brown sugar, cacao powder.
- Hoeveelheid: 250 gr of 500 gr bonen
- Onze koffiezakken zijn 100% recycleerbaar, CO2-neutraal geproduceerd en mogen integraal in de PMD-zak. Kijk ook zeker naar de CoffeeVac of Fellow containers die we verkopen om verpakkingsvrij bij ons te winkelen. Indien er gewerkt wordt met dit systeem (enkel mogelijk bij afhaling of persoonlijke levering), spaar je per bestelde koffiebonen een korting.
- Deze bonen werden gebrand via 100% groene stroom.
We kiezen ervoor om in eerste plaats bonen aan te leveren. Na 15 minuten zijn de aroma's van gemalen koffie reeds vervlogen. Op aanvraag kunnen we malen, maar het is niet iets wat we standaard aanbieden. Meer info kan je op onze blog lezen!
In onze webshop kunt u ons assortiment handmatige en elektrische bonenmolens terugvinden.
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