The La Candelilla Estate is owned and operated by seven siblings of the Sanchez family. The Estate was the first micro-mill established in Costa Rica and pioneered the micro-mill trend. Before founding the Estate, each sibling managed their own land and delivered their coffee to a coop-managed mill. During the coffee crisis of 1997, the family decided to pool their land and start their wet mill. After years of planning, the Beneficio La Candelilla processed their first harvest of coffee. Under the leadership of General Manager Sr. Ricardo Hernandez, La Candelilla has introduced different processing methods and planted exotic varietals to increase the appeal of their offerings. This coffee consists of Catuai, Caturra varietals, grown 1,400 to 1,800 meters above sea level. Processing is a wet process, raised beds. It is roasted medium to accentuate the sweetness and brightness of this clean coffee. Cupping notes include milk chocolate, caramel, apple, and black cherry. Excellent sweetness and clean cup.