We’re blessed at 15th Avenue Coffee & Tea to have the ability to select our coffee line-up from the freshest of Starbucks’ coffees. Of the many great coffees that have seen the insides of our bean bins, two of our present favorites come to us from the Tarrazu region of Costa Rica.
The municipality of Tarrazu is a large valley high in the Talamanca mountains located in southwestern Costa Rica. Known for their cleansing acidity and well-balanced neutrality, Costa Rican coffees exhibit a range of exciting flavors. Our two featured Costa Ricans showcase two of many dynamic flavor profiles. Visit us on 15th Avenue and experience the bright, crisp, citrusy flavors of the Costa Rica San Diego or the juicy, berry undertones in the Costa Rica La Candelilla Estate poured through one of our Hario V60’s or in one of our daily coffee cuppings!
-Amanda
Costa Rica San Diego Tarrazu
Description: Crisp acidity, medium body, subtle flavors of
sweet citrus with notes of brown spice and maple syrup.
Processing Method: Washed
Elevation: 3,937-5,249 feet (1,200-1,600 meters)
Costa Rica La Candelilla Estate
Description: Juicy acidity, round body with complex,
sweet, tropical fruit and berry flavors.
Processing Method: Washed
Elevation: 4,921-5,249 feet (1,500-1,600 meters)
Coffee Variety: Caturra, Catuai
Owned by the Sanchez family, the Candelilla estate spans 90 acres and lies between the raging Pirris river and a small stream. The name “La Candelilla” is Spanish for “little candle and was named for the fireflies that light up the nearby stream at night.
Of the 90 acre estate, 70 acres (28 hectares) are devoted to coffee production and includes two main houses, a warehouse, a coffee mill and drying patios. All members of the Sanchez family participate in production operations. After the ripe fruit is picked it is transported via narrow internal roads to the mill where it is moved through the depulper and sorted into the fermentation tanks. After the soaking process the green coffee is transported to drying patios where it is to be 100% sun-dried (without the use of mechanical dryers). Throughout the drying process, members of the Sanchez family constantly turn over the drying coffee beans with wooden paddles or their bare hands. After drying, the coffee is carefully sorted to remove defects. Only the highest quality coffee produced is labeled “La Candelilla Tarrazu”.
