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Costa Rica La Candelilla Monte Canet Microlot Honey Process

Sweet oranges, praline and molasses

All coffee and tea are sold in 250g bags
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  • Roast:Medium
  • Region:Tarrazu
  • Variety:Caturra and Caturai


The Candelilla Estate is situated at 1450-1700 metres above sea level in the Tarrazu region and comprises of 9 smaller estates, one of which is the Monte Canet Estate where this particular microlot is from. The honey process is particularly common in Costa Rica and is renowned for producing coffees with a full body but extremely low acidity and a honey like sweetness. The honey refers to the ‘murcilage’ which is a sticky substance left on the beans after harvesting, just before they are dried. The more murcilage or ‘honey’ left on the beans, the sweeter and deeper tasting the final product is. Honey process coffees are also well known for the high levels of fruit flavours they contain. Full medium roasted this coffee is particularly interesting when brewed as a pour over with oranges and peaches in abundance with a praline and molasses finish. Cafetiere brewing seems to concentrate the fruit flavours making a clean, light and fruity cup with a hint of jasmine.