How about washing Rose Summer in Tara Pearl, Costa Rica? Small Candle Manor La Candelilla

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La Candelilla can be considered a pioneer of micromills, since it was one of the first washing plants established in Costa Rica in 2000 and has been growing specialty beans ever since. They produce rose summers, which Starbucks used to include in its Black Apron program. Candle Manor produces only 100,000 kilograms a year, and uses micro-green bean treatment field to completely retain the special flavor formed by the micro-climate of the manor. Its honey treatment technology (Miel or Honey coffee) retains the pectin layer of coffee seeds. The whole process of natural sunlight allows beans to fully absorb the fruit and sugar of the pectin layer, forming a unique sweet taste of coffee through sunlight. Light floral notes accompanied by intense tea and berry sweetness, chocolate and caramel notes on the finish.

Candle is a family-run coffee plant located in Tarrazu, Costa Rica, where most of the varieties grown are Caturra and Catuai, while others include Geisha, SL-28 and Typica. The small farms around Candle add up to more than 40 hectares, and the coffee post-processing is done in the washing plant. Candle Manor is Costa Rica's award-winning CoE Manor. Geisha is a relatively young species in the estate, also due to different soil and microclimate, produce different Giesha flavor, but also delicate. Rich in acidity, long in endings. Distinct aromas of almond, plum, citrus, sweet flowers and berries.

In 1900, Victor Mora opened the coffee garden, and he was also the first person to grow coffee in Los Santos, where Costa Rica's first C.O.E champion, Villa Padu, was located. The C.O.E competition was the first national COE competition held in Costa Rica, attracting the attention of boutiques around the world.

Candle Manor is named after the coffee farm, which is located in the village of La s a bana, because there are many small fireflies that are easy to see in the evening. His Geisha is different from Panama's La Esmeralda, and its flavor is different. It belongs to the reserved and full type, but the aftertaste is typical of high-altitude Geisha.

In 2000, Refael Sa nchez, head of Candle Manor, and his wife Lucia set up their own small washing treatment plant. The quality of their estate was improved. Before that, they were sent to large cooperatives in the town for treatment. They also decided to plant Geisha. In 2009, they selected batches, but also 25 bags. These Geisha were planted on steep slopes at an altitude of nearly 1800 meters.

Breed: Guixia gaisha

Treatment method: delicate washing

Flavor: Fresh green tea, lemon peel aroma, grapefruit aroma on the mouth, high sour and sweet balance, elegant floral finish, lingering aroma.

Front Street Coffee suggested brewing method

Recommended cooking method: hand brewing

Filter cup: V60

Abrasion: medium fine grinding

Water temperature: 90±1℃

30g water steams for 30s

Stage: water injection to 120g water cut, slow water injection to 225g

30-120-225g