The La Candelilla Estate grows heirloom coffee at an altitude of 4500 feet above see level using sustainable practices. The coffee cherries are completely ripened before hand picking. This micro lot is then minimally estate “Honey” processed by only partially removing the mucilage during depulping, without any wet fermentation. The cup results are unique and satisfying, a bright and sweet top shelf brew. It is noted for cherry richness and a lingering distinct hazelnut finish. We love its honey like silky body. This lot of La Candelilla combines the delicate citrus brightness of a light bodied coffee, with the smooth richness associated with a top heavier bodied coffee. We have roasted this coffee to Dark American to fully develop flavors. Enjoy!