Costa Rica Geisha Microlote La Candelilla Café

«I've been studying specialty coffee processing for 15 years,» says Don Ricardo, founder of the farm. «I've had to develop the processes as well as identify the different varieties for specialty lots.»

His trees grow in rich ultisol, a type of red clay soil that is particularly fertile in humid tropical or subtropical areas. This soil composition contains neither calcium carbonate nor lime.

Natural coffees are generally processed on the day they are harvested. First, they are sorted by ripeness and quality, then rinsed to remove dirt. In many places, this initial sorting is done in a flotation tank: damaged and defective cherries float to the top and are removed, while high-quality coffee sinks to the bottom to be cleaned and dried. After sorting, the cherries are spread out on raised drying beds, tables, tarps, or patios, where they are turned constantly during the drying process. Drying can take an average of 30 to 40 days, depending on the weather.

• Costa Rican coffee
• Region: Tarrazu
• Variety: Gesha
• Process: Natural
• Altitude: 1,600 meters above sea level
• Very sweet, with a velvety body and subtle floral, strawberry, and jasmine notes.
  
• A cup so pleasant and surprising that it feels familiar and unique at the same time.
• Freshly roasted at The Lab