Candlestick Coffee Roasters - Corrales, NM

Roast: Medium, Tastes: juicy, rich fruit, cocoa, smooth. 12 Oz/340g. Processing: Washed. We love rich, chocolate-sweet, caramely Colombian coffee like we love…well, anything with caramel and cocoa! Colombian coffee is among the most recognizable and most dynamic in the world, with multiple growing regions whose distinct profiles reflect the various microclimates that exist in this large country. We love to source coffees from multiple growing regions in Colombia, like this Cauca, as we are always looking for a cup that contains a nice balance of sweetness, fruity effervescence, and a foundation of cocoa and/or toffee. This Cauca offering is a blend of small lots purchased from producers located in the communities of Popayán. This year, the profiles produced from these areas of Cauca are some of the best in the world. This lot represents a mix of fantastic coffees!! Cauca’s profile is fruit-forward with toffee sweetness, tart acidity, and a smooth, rich mouthfeel. Coffees from this region benefit from high elevation, cool nights, good varieties, and intentional husbandry. We look for lots that have tangy acidity and a balance of sweetness, with a backbone of caramel or cocoa. These coffees tend to be perfect “breakfast blend” types, versatile and interesting without being too challenging to the palate. We are excited about this one, and we think you will be too!

Roast: medium/dark, Tastes: complex. rich. 12 Oz/340g. Processing: Varied. There is a lot to be excited about with this coffee! Blends are fun to dream up, fun to roast, and oh yes…fun to drink. We wanted to create an end cup that is balanced yet complex, bursting with complimentary flavors from each origin! Depending on the season and harvest schedule, the exact ratios and origins do change throughout the year, but we strive to keep this blend consistent in overall taste and feel, and consistent deliciousness. Thanks for giving this one a go…we think you’re going to dig it!Corrales Blend quantity

Roast: medium, Tastes: fruity, savory, crisp. 12 Oz/340g. Processing: Washed. This Costa Rica is a gem, and a true classic for any coffee lover, whether you are new to the game, or someone well versed in even the hippest of coffee lingo! Our Central Valley Cafe Vida offerings are different than those from Tarrazú and Brunca in that they are “Fully Washed,” meaning the cherries are de-pulped, fermented, and washed clean of mucilage. Typically in Costa Rica, Washed coffees are processed using a “de-mucilaging” machine, which mechanically removes the fruit material using friction instead of fermentation. These coffees are de-pulped and placed in fermentation tanks for 12–24 hours, depending on the pH level of the coffee as it ferments, as well as the volume of coffee in the tank. After the fermentation period, the coffee is washed using water channels and passed through a centriflux machine, which removes the excess water and expedites the drying process. These coffees are dried mechanically. We roast this one to capture the classic profile of a Washed Costa Rican coffee: up-front chocolaty sweetness, mild nuttiness, and sparkling bright-berry/citric acidity. It’s an easy drinking coffee that is sure to delight; so go ahead and grab a bag…and maybe another one for a friend or someone you really want to impress! Thanks for snagging a bag of this yummy stuff!

Roast: medium, Tastes: milk chocolate, berries, clean. 12 Oz/340g. Processing: washed, sugarcane decaffeinated. Tasty decaf coffee can sometimes feel like an oxymoron! But we searched hi and low to find a Colombian bean that was stripped of caffeine, but not flavors. This particular coffee was decaffeinated using the Sugarcane Process. The process uses ethyl acetate – an organic compound found in sugar cane – to remove all but a trace of the caffeine from coffee beans. The process tends to leave a pleasant, sweet flavor, and we roast to highlight those flavors. So, if you’re looking for a winter-evening-sipper that won’t keep you up all night, grab a bag while it’s in stock, curl up next to your honey, and enjoy! Decaf Colombia quantity.

Roast: medium/dark, Tastes: caramel, cacao, heavy. 12 Oz/340g. This delicious, high-grown Guatemalan bean comes from the Asociación de Productores de Café Diferenciados y Especiales de Guatemala. ASPROCDEGUA is a producing organization that was founded by a master cupper named Noe Quintero, with whom our green-coffee buyer Piero Cristiani has worked since his first year on the sourcing team. There are 664 contributing members, 394 of whom have organic certification. The producing members own small farms, an average of 2 hectares each, on which they plant coffee as well as other crops for diversification, including bananas, citrus fruit like oranges and lemons, avocado, guava, and cassava. The organization offers its members access to technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. The smallholders of ASPROCDEGUA are from several different municipalities within the area, including San Marcos, Cuilco, Colotenango, Santa Bárbara, San Sebastián Huehuetenango, Sipacapa, San Antonio Huisa, Cantinil Union, San Pedro Necta, Todos Santos, and Concepción Huista. The indigenous population in and around Huehuetenango plays a large role in the coffee production here, and coffee accounts either directly or indirectly for roughly 80 percent of the local economy. Grab a bag, and give it a sip with someone you love!

Roast: light/medium, Tastes: nutty, apricot, sweet. 12 Oz/340g. Organic, Fair Trade Processing: Washed. This Honduran coffee is new to our lineup here at Candlestick, and it’s here to stay! We love this light and pleasant cup, and think you will too. CAFESCOR stands for Cafés Especiales Corquin, a certified-organic Fairtrade association of 131 producers that was founded in 2014 in Lempira, Honduras. The farmers hail from several municipalities, and they own small parcels of land in the mountainous region, with its fertile loamy soil. These farms are on “the other side of the mountain” from Chalatenango, El Salvador, which is the region in that country where we have found the best-cupping coffees. The producers here grow under shade trees, which provide plenty of organic material for composting and fertilization. The processing facility of CAFESCOR is located in a central point between where the producers live and work. After picking, the coffee is fermented underwater for 15–18 hours, then washed once to remove the mucilage. Drying takes place in mechanical driers for 30–35 hours, or on patios for 10–15 days. Enjoy!

Roast: dark, Tastes: dark chocolate, buttery, robust. 12 Oz/340g. Organic, Fair-trade Certified Processing: Washed. Mexican Chiapas coffee…one of the most drinkable and enjoyable beverages out there! We roast these beans to highlight and showcase the region, creating a coffee that is brimming with caramel, buttery cocoa, toffee and a delicious balance of fruit acidity and smoothness. This is our darkest roast, so if you love roasty flavors, and a coffee with a heavy-bodied mouthfeel, this one is for you! For the past few years, we’ve been sourcing coffee from several different cooperatives in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world’s most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica’s largest continuous cloud forest, and is a refuge for thousands of plant and animal species. These beans from the mountainous region of Chiapas bring consistent cup-quality, nuance and complexity. The collective of farmers tends their coffee plants at an average elevation of 1200- 1900 meters above sea level, and cultivates their crops with agro-ecological practices under the shade of native tree species. Harvest in Chiapas is generally December through March. Most Chiapas farmers are smallholders who hand-pick coffee cherry to ensure quality. Coffee is then brought in parchment to be dry-milled, sorted for quality and prepared for export. So, get you some bags while we have them, and enjoy a glorious cup that not only tastes amazing, but is helping to accomplish great things among our neighbors to the South! Now, get on out there and share your light! Mexico quantity.

Roast: light/medium, Tastes: praline, creamy, smooth, citrus. 12 Oz/340g. Processing: Washed. Looking for a coffee that’s a little different, a little adventurous? Go ahead and hi-five whoever you happen to be sitting next to at the moment, ’cause here’s the bag for you! It’s juicy, nuanced, sugary, and flavorful. This offering is made up of a blend of deliveries from multiple cooperative members in the town of Banz, located in the Jikawa province. This coffee is collected at peak ripeness, depulped on the same day, and fermented wet for an average of 36-48 hours. Once fermentation is complete, the coffee is moved to tarps in the sun and dried over the course of 4-9 days, depending on the weather. We’re ecstatic that we were able to purchase a bag of these beans, and we can’t wait for you to enjoy the end cup. This coffee is a super clean, super unique, super intriguing cup of coffee that you’re going to love! Thanks for grabbing a bag!

Roast: light/medium, Tastes: sweet, toffee, berries, bright. 12 Oz/340g. Organic, Fair Trade Processing: Washed. Peruvian coffee gets us all excited, and we think you’ll love it too! Not only does the higher altitude and ample shade of the Andes Mountains provide an ideal environment for cultivating super high-quality Arabica beans, but Peru is also one of the leading producers of organic and Fair Trade certified coffees. Most of the coffee grown in Peru is cultivated on small farms found high in the Andes Mountains that are less than two or three hectares in size and that sit at nearly 6000 feet above sea level. The coffee is generally picked by hand, and processed in small-scale wet mills. Info on this particular lot: Rony Lavan is an ambitious and quality-driven cupper who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony’s passion is with identifying and developing the top scores and the best cups. As president of the Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch. There are many challenges to the coffee industry in Peru due to the poor roads, the isolated locations of the farms and complications associated with micro wet milling. However, in recent years the Agricultural Ministry in Peru has introduced more modern farming methods and encouraged the development of farmer organizations. This more organized and centralized system with an emphasis on certified coffees has resulted in higher quality coffee. Hurray! So grab a bag, and enjoy a cup in the early morning New Mexico sunshine!