Get ready for an exotic coffee journey from Candycane, where juicy tropical fruits, sweet panela, and delicate floral aromas of coffee blossom come together. This naturally processed coffee from the Santa Fe Micro Mill farm will impress you with its richness and complexity, perfectly capturing the best of Costa Rica. No wonder – Ivan Solis, the farm's owner, is a perfectionist at heart, as evidenced by his 2nd place in the Cup of Excellence competition with the Catuai variety.
Santa Fe Micro Mill is located in the Copey region of Tarrazú, one of the most prestigious coffee-growing regions in Costa Rica. Thanks to an altitude of 1,500 to 1,900 meters above sea level, the cherries ripen more slowly here, allowing them to develop a more intense sweetness and a more complex flavor profile. The cool and humid climate gives the coffee bright fruity notes, while the careful selection of Catuai and Bourbon varieties ensures high quality and distinctive aroma.
The natural processing elevates the flavor profile of this coffee to a whole new level. After hand harvesting, the cherries undergo a selection process in a water bath, which removes defective fruits. Then they are dried for 15 to 25 days on raised beds. During this time, the cherries ferment in their own sweet juice, which adds fullness, delicate wine-like acidity, and tropical fruitiness to the coffee. Once they reach the ideal level of dryness, they are sent to the processing station, where they are hulled, sorted, and electronically controlled to ensure maximum consistency and clean flavor.
- Altitude: 1,500 - 1,900 m above sea level