Costa Rican coffee features small candle manor black pearl Costa Rican coffee suitable for hand brewing

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Costa Rican Candle Manor Black Pearl La Candelilla de Tarraz ú "Black Pearl"

Producing area: Tarraz ú Tarazu

Variety: Catuai Kaduai

Raw bean treatment: Honey Coffee honey treatment

Manor record:

2010 sintercafe champion

2007 sintercafe champion

Baking: medium baking Medium Roast

Show the excellent balance of Costa Rican coffee, feel the change of acidity and strong return.

Wind smell:

The special honey treatment makes the coffee give off the sweetness of wild berries when grinding beans, which is immediately filled with the sweet taste of ripe peaches; the taste is round, the consistency is excellent, and you can feel the acid changes of the berries to the citrus; the finish is the sweet and sour flavor of plums and the increasing aroma of cocoa, with rich and varied layers.

La Candelilla Candle Manor is located in Tarraz ú Tarazu, Costa Rica's most famous boutique coffee producing area, located in the south of Pirris River and in the mountains of Talamanca, with an average elevation of more than 1600 meters. The owner of the estate, Mr. Rafael S á nchez, began to plant Arabica coffee trees in the 1940s, with an area of more than 28 hectares, including miniature raw bean processing plants, warehouses and sun farms, with an annual output of only 100,000 kilograms. And Xiao Candle Manor is committed to environmental protection, turning the peel of coffee cherries into fertilizer and returning it to the soil, and setting up a water treatment plant to avoid destroying the ecology of Pirris River.

The miniature raw bean processing farm eliminates the need for the small candle farm to send coffee cherries to the cooperative to be processed in large quantities along with other farms, thus completely preserving the special flavor formed by the manor's microclimate. And its exquisite honey treatment technology (Miel or Honey coffee) is the learning object of other estates in Costa Rica. By honey treatment, completely retain the pectin layer of coffee seeds, the whole natural sun, so that beans fully absorb the pectin layer of fruit and sugar, through the sun to form a unique flavor of coffee.