La Candelilla honey
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La Candelilla honey
Chutě: Pomerančový květ, meruňka, bílý čaj, svěží
Doporučená příprava: Filtr
- La Candelilla was the first independent mill created in Costa Rica in the 2000’s. They used to deliver their cherries to the huge neighbour Coope Tarrazu mill but decided in 1998 (in the middle of the coffee crisis) to add value to their product taking control of the process.
The farms and mill are run by 7 siblings covering 70ha of planted coffee in total.
The pulp from wet mill is piled in one parcel before being used as organic fertilizer. Chemicals are used but biodynamic technics against pests are applied as well. They send soil samples to the national research center Icafe every year and adjust the fertilizing, the planting, etc. according to the results.
9 to 10 pickers help the family during the season to harvest Caturra, Red and Yellow Catuai, Typica, Geisha and SL28. As receiving the cherries, sample is taken to assess the number of floaters, immature beans, broca affected beans and to calculate an estimated yield for the lot.
The washed and honeys are processed through a Penagos machine. The process applied depends on the variety and on the demand. The washed are fermented in tanks without water. They reduced the amount of water used from 500-600L per fanega to 215L with new techniques.
African beds and patios are available for drying. All naturals and more fragile varieties lots start their drying journey on beds and are then moved to patios. The naturals are not touched for 2 days to avoid breaking the cherries and it takes from 17 to 22 days to complete natural drying and 7-10 days for semi-washed.
The way the coffee dries for each lot kind of dictate the process that will be followed. The longer the darker the honey will be. Therefore, a thicker layer helps to get darker honeys. The coffee is covered at night if not too wet (to avoid steam). At the end of the process, they pile the coffee before bagging to have more temperature consistency within the lot.
Victor, one of the siblings who has been a coffee producer for 40 years, is part of the 3rd generation farming coffee. The new generation is already working along their parents, innovating and growing the business.