How is Costa Rica Tarrazu Region Washed Geisha? From La Candelilla Estate

La Candelilla Estate: Pioneer of Micromills

La Candelilla deserves to be called a pioneer of the micromill movement. In 2000, it became one of the first washing mills established in Costa Rica, and it has focused on growing specialty beans ever since. Its Gesha production was once included in Starbucks' Black Apron program. The estate produces only 100,000 kilograms annually, using its own micro-lot processing facility to fully preserve the special flavors shaped by the estate's microclimate. Its honey processing technique (called Miel, or honey coffee) preserves the pectin layer on the coffee seeds, with natural sun drying throughout the entire process. This allows the beans to fully absorb the fruity aromatics and sugars of the pectin layer, building a distinctive sweetness through sunlight. The result features elegant floral notes accompanied by rich tea-like qualities and berry sweetness, with a finish that reveals chocolate and caramel.

Family Operation and Location

La Candelilla is family-operated and located in Tarrazu, Costa Rica. Tarrazu is Costa Rica's largest coffee-producing region, where the vast majority of cultivated varieties are Caturra and Catuai, with other varieties including Gesha, SL-28, and Typica. The small farms surrounding La Candelilla total over 40 hectares, and all post-harvest processing is completed at the washing mill. La Candelilla Estate is a Cup of Excellence (CoE) award-winning estate in Costa Rica. Gesha is a relatively young variety for the estate, and thanks to different terroirs and microclimates, it yields different Gesha flavor expressions - though all equally refined. It offers rich acidity and a long-lasting finish, with distinct almond, plum, citrus, sweet floral, and berry aromatics.

Historical Background

In 1900, Victor Mora began developing the coffee plantation. He was also the first person to start growing coffee in the Los Santos region, which is home to Costa Rica's first C.O.E. champion, Hacienda La Pabla. That C.O.E. competition was the first time Costa Rica held a national CoE contest, attracting the attention of specialty coffee merchants worldwide.

Estate Name and Unique Character

The name La Candelilla comes from the many small fireflies in the coffee farm, easily visible in the evening - hence the name. The farm is located in La Sabana village, Tarrazu. Its Gesha follows a different path from Panama's La Esmeralda, with a different flavor profile that leans restrained and full-bodied, though the aftertaste is typical of high-altitude Gesha.

Modern Development

In 2000, estate manager Refael Sanchez and his wife Lucia established their own small washing facility, further improving the quality of the estate's coffee. Previously, they had sent their beans to large cooperatives in town for processing. They also decided to grow Gesha, and carefully selected batches in 2009 amounted to only 25 bags. These Gesha beans are all grown on steep slopes at nearly 1,800 meters altitude.

Coffee Details

Variety: Gesha

Processing Method: Fully washed

Flavor Profile: Fresh green tea and lemon peel aromatics, with grapefruit fruit notes on the palate, a high balance of sweetness and acidity, an elegant floral aftertaste, and long-lasting aromatic persistence.

FrontStreet Coffee's Recommended Brewing Method

Recommended Brewing Method: Pour-over

Dripper: V60

Grind Size: Medium-fine

Water Temperature: 90±1°C

Bloom with 30g of water; bloom time is 30 seconds.

Segments: Pour to 120g, pause, then slowly pour to 225g.

In other words, a 30-120-225g water segmentation.

FrontStreet Coffee Recommendation

For coffee lovers eager to explore classic Gesha character beyond this Costa Rican example, FrontStreet Coffee recommends the entry-level Boquete Gesha from Panama, which delivers the region's signature orange-blossom honeyed sweetness, oolong tea-like texture, and delicate fruit acidity at an accessible price. Those seeking the pinnacle of the variety should try FrontStreet Coffee's Esmeralda Red Label Gesha (Esmeralda Special), grown at 1600-1800m with batch cupping scores above 90 points, or the Esmeralda Green Label (Private Collection) for a more affordable blend of high-altitude lots. In Ethiopia, the birthplace of coffee, FrontStreet Coffee's Granana Estate Gesha offers a medium-light roast with bright citrus acidity, elegant ginger flower aroma, and the refined finish characteristic of the variety.