Cuatro Hermanas - Natural
Producers: The Sisters of La Candelilla; Elsa, Luisa, Miriam, and Ana
Region: Tarrazu
Elevation: 1420 MASL
Cultivar: Catuai, Caturra
Process: Natural
Notes: Concord Grape, Mango, Orange Zest, Molasses
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Founded in 2000, La Candelilla is one of Costa Rica’s first micromills and remains a true family-run operation, now led by Ricardo Hernández and the fourth generation of coffee producers. Their farms are rooted in the hills of Tarrazú, where summer nights glow with fireflies called candelillas, the family continues to carry forward a spirit of innovation, resilience, and a deep love for coffee that runs through generations. What began as seven siblings processing coffee from their individual farms has grown into a united mill that produces some of the country’s most sought-after microlots.
La Candelilla helped pioneer Costa Rica’s renowned honey processing techniques, discovering that leaving sticky mucilage on the coffee created unique, fruit-forward flavors. Today, they carefully manage washed, honey, and natural processes using raised beds and patios, tailoring drying times and mucilage levels to craft a wide spectrum of flavor profiles. Every step from harvest to milling, conditioning, and packaging takes place on site, with the family continually investing in state-of-the-art equipment to ensure world-class quality.
Despite challenges from shifting rainfall patterns and reduced yields, the family’s passion for coffee remains unwavering. This year, we’re proud to feature three standout offerings: Cuatro Hermanas Natural, Cuatro Hermanas Red Honey and a stunning Geisha Natural.
Cuatro Hermanas - Natural
Producers: The Sisters of La Candelilla; Elsa, Luisa, Miriam, and Ana
Region: Tarrazu
Elevation: 1420 MASL
Cultivar: Catuai, Caturra
Process: Natural
Notes: Concord Grape, Mango, Orange Zest, Molasses
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Founded in 2000, La Candelilla is one of Costa Rica’s first micromills and remains a true family-run operation, now led by Ricardo Hernández and the fourth generation of coffee producers. Their farms are rooted in the hills of Tarrazú, where summer nights glow with fireflies called candelillas, the family continues to carry forward a spirit of innovation, resilience, and a deep love for coffee that runs through generations. What began as seven siblings processing coffee from their individual farms has grown into a united mill that produces some of the country’s most sought-after microlots.
La Candelilla helped pioneer Costa Rica’s renowned honey processing techniques, discovering that leaving sticky mucilage on the coffee created unique, fruit-forward flavors. Today, they carefully manage washed, honey, and natural processes using raised beds and patios, tailoring drying times and mucilage levels to craft a wide spectrum of flavor profiles. Every step from harvest to milling, conditioning, and packaging takes place on site, with the family continually investing in state-of-the-art equipment to ensure world-class quality.
Despite challenges from shifting rainfall patterns and reduced yields, the family’s passion for coffee remains unwavering. This year, we’re proud to feature three standout offerings: Cuatro Hermanas Natural, Cuatro Hermanas Red Honey and a stunning Geisha Natural.
