La Candelilla Geisha Natural
Acidity: Tangy Fruit Acidity
Producer: Ricardo Hernandez Naranjo
Growing Elevation: 1400-1900 Meters
Region: Tarrazu. Costa Rica.
La Candelilla was one of the very first micromills established in the popular coffee-growing region of Tarrazú in Costa Rica. It’s a collaboratively owned micromill, established by 7 smallholder producers who share ownership. This particular lot is from one of the founders of the mill, Ricardo Hernandez Naranjo, who was among the first to suggest to his farmer mates that they should start the “mini beneficio.”
Don Ricardo has been growing coffee for 32 years, and is dedicated to quality and sustainability, as are many of the producers who utilize La Candelilla. Don Ricardo also worked for 10 years as a consultant at beneficios in Costa Rica, Nicaragua, El Salvador,Honduras, Panama, and even Tanzania, helping mills improve their processing and learning more about coffee quality.
“The production of processing specialty coffees is something I have been studying for 15 years,” he says through a translator. “I have had to develop the processes as well as to identify the different varieties for special batches.” He grows several different varieties and processes them in a variety of ways. His trees grow in rich ultisol, which is a type of red-clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains no calcium carbonate or lime. Once the ripe cherry is brought to the mill, it is processed depending on the profile and the weather.
This particular geisha lot is a natural process and is resplendent in intense fruit notes with tasting notes of hibiscus, lemon meringue, and raspberry.
What is a natural process coffee? Envision this. Your roasted coffee bean that you receive, is originally a green coffee seed growing inside a coffee cherry that grows on coffee trees. The coffee cherry is picked once ripe during harvesting. From there, it is processed in a variety of ways at the farm level (before it ever gets to the roaster.) Most of the coffee we drink is washed processed. In this process, the coffee cherry and mucilage are removed (by a process of de-pulping, fermentation, and washing) from the coffee seed before the coffee is dried. Natural process, conversely, refers to a coffee processing technique where the coffee is laid out to dry with the coffee cherry intact (rather than removing the cherry skin and mucilage before drying). This creates a natural fermentation environment for the coffee and can produce very intense fruit and floral notes. If you like intense fruit and floral aromas and tasting notes, a natural process is a great coffee for you to try.