This month's NerdRoast: Costa Rica Candelaria
Hi everyone,
As I write this, a springtime Texas thunderstorm is about to burst. It’s warm and muggy and the temperature is about to drop 10 degrees. It’s the perfect time for a cup of coffee. And this bean is one of my new favorites.
This month’s bean is from Cost Rica. The Candelaria region is known for its consistent structural balance and clean profiles. This Strictly Hard Bean (SHB) lot is produced by a network of smallholder farmers in the Central Valley, where volcanic soils and high elevations create the necessary conditions for high bean density.
🌎Origin - Sourced from the Candelaria micro-region, these Catuai and Caturra beans are grown between 1,200 and 1,450 meters. The environment is characterized by cold nights and steady mountain winds, which slow cherry maturation and concentrate sugars and organic acids before the December-to-April harvest.
⚙️Processing & Drying - This lot is fully washed and dried on sun-exposed patios. By removing the fruit immediately and utilizing patio drying, the producers ensure a transparent cup profile that highlights the bean's intrinsic characteristics. This process contributes to the "Fancy Cup" designation, emphasizing superior cleanliness and uniformity in the final lot.
☕️Tasting Notes - Expect a polished cup that opens with a crisp citrus acidity. The mid-palate features a smooth, buttery sweetness that transitions into a clean milk chocolate finish. The 83.25 cup score is reflected in its balanced body and consistent flavor clarity.
🔥Roast & Brew Notes - We roasted this Candelaria to a 402°F finish to preserve the vibrant citrus notes while developing the underlying chocolate sweetness and round body. This profile performs well across various methods:
Pour-over:
Highlights the citrus brightness and honey-like sweetness with a 1:16 ratio.
Drip:
Accentuates the milk chocolate foundation for a consistent, weighted cup.
Espresso:
Yields a syrupy, sweet shot with minimal sharpness and a rich, nutty finish.
Central American coffees often share these approachable chocolate-forward traits, but the high-altitude SHB processing here provides a refined acidity that keeps the cup structured and clean.
I sincerely hope you enjoy this month’s bean.
Tony