We were lucky enough to travel around Costa Rica and visit the coffee plantations and farms there. Among them, the La Candelilla processing station, from where bags of this very coffee arrived to us. The station is run by the Sanchez family, who farm 70 hectares of fertile land. They process 100 tons of green beans annually, which is roughly 500 tons of raw coffee cherries. And that's quite a load of work - that's why all seven siblings of the Sanchez family take care of the farms and the mill. Costa Rica is a developed, prosperous country with good infrastructure. Also for that reason, the size of the family farm is somewhat different than, for example, in Guatemala or Peru. The coffee growing areas around the capital city of San José are varied and the microclimates between them are quite different. Specifically, Tarrazú, where these grains come from, is an area with high altitudes and steep green slopes. We liked it the most out of all the farms we visited. The processing plant ran like a perfectly oiled machine, running 22 hours a day during harvest. The remaining two hours of the day were reserved for cleaning the machines, so it was actually non-stop operation. However, it is also not surprising that the Sanchezes have a batch brew bunn for 3 liters of coffee in the office. Among other things, the Sanchez family is involved in the Bean Voyage project, which connects farmers from all over the country to strengthen their position in the market, but also to have the opportunity to learn and improve. The program focuses on ecology, biodiversity, preservation of Costa Rica's unique ecosystems, but also on fair coffee prices and long-term cooperation with importers. We have coffee from this farm in the roaster several times and its quality is admirably stable. In taste, it always stands out with a lighter medium body, overall it is balanced, delicate and soft. The combination of sweet fruit, complex acidity and delicate floral aromas go together perfectly!