Hold Fast Coffee Co
La Candelilla Costa Rica Natural Gesha
$45.00
Pickup currently unavailable
The Vision
The La Candelilla micromill is in Tarrazú, the most productive coffee producing region in Costa Rica. Founded in 2000, it was one of the first micromills in Costa Rica and is co-owned by seven farmers. This coffee comes from Don Ricardo, one of the original founders. Victor Hugo Naranjo, who oversees processing, says “one of our strengths is honesty, we pay our workers fairly, and we give our coffee plants what they need... we don’t neglect them. We also offer traceability, and that helps us a lot because we are proud to say ‘this is our coffee’.”
The Process
This Gesha is a natural process, which means that the coffee is washed and dried with the cherry still intact. After the coffee is sorted to remove damaged or defective cherries, it is spread out on raised beds, tables, or porches to dry. After the drying period, usually 30-40 days, the cherries are removed. Natural processing often leads to a sweeter but less clear cup, but this La Candelilla Gesha has the markers of a really fun washed coffee: it’s bright and clean, with distinct tasting notes and sparkling acidity.
Gesha Spirits
Origin: Tarrazu, Costa Rica
Farm: La Candelilla Micromill
Farmer: Ricardo Hernandez Naranjo
Altitude: 1,400 - 1,900 MASL
Process: Natural
Notes: Chocolate chip banana bread, dried apricot, peach tea, pineapple acidity
Brewing suggestion
Hario V60
15.5g coffee
0:00 → 50g bloom
0:45 → wet surface of coffee, then pour continuously in the center in a dime-sized circle to 250g
