Starbucks selects flavor characteristics of Costa Rican coffee influence of small Candle Manor on small Coffee Factory

Starbucks selects Coffee Candle Manor in Costa Rica

Sweet orange and caramel. This coffee is brought to you by the Sanchez family, which has grown coffee for five generations. Named after the fireflies that twinkle on summer nights, La Candelilla stands for warmth, light and love-and the extraordinary flavor it produces.

La Candelilla was a pioneer of micro-mills: it was one of the first micro-mills established in 2000 and has been selling boutique coffee ever since. Gesha has been acquired by Starbucks and has appeared in their Black Apron program in the past.

La Candelilla is a micro-factory owned and operated by a family in the Tarasu region of Costa Rica. Tarazu is the largest coffee producing area in Costa Rica, and its coffee culture is deeply rooted in the daily life of its residents. Most farms produce Caturra and Catuai, as well as some Gesha, SL-28 and Typica, with a total area of more than 40 hectares. The coffee is wet and dry ground at the scene.

Didier, the owner of Finca Palmilera, won second place in the 2013 Cup of Excellence with his Gesha.

Small Candle Manor coffee is a high-quality and traceable micro batch.

The coffee of small Candle Manor has also made a great help to the development of Costa Rican coffee industry. Since La Candelilla in 2000, more and more farmers or small collectives have set up their own micro-factories. Since then, more than 150 have opened. By processing their own coffee, they try to retain more of the value of the coffee they sell. Increased demand for "direct trade" and traceability has attracted boutique coffee consumers to buy from these factories across the country. These factories have pioneered new experimental processing methods and improved the quality of traditional mild coffee. Coupled with water constraints, micro-factories are investing heavily in natural, honey and anaerobic treatments. Naturally dried coffee is those that are dried while the whole cherry is intact. Coffee processed with honey goes through different times of pulping and drying, leaving different degrees of mucus. The anaerobic coffee is fermented in a sealed pot for a few days and then dried in the sun. This could be a whole cherry or berry. These tend to produce more fruit coffee beans needed in North America and Europe. Micro-mills in Costa Rica are creating successful brands based on the consistency and clarity of their unwashed coffee, which enables them to build sustainable long-term partnerships with buyers around the world.