costa rica coffee
Costa Rica, La Candelilla Gesha
by sk coffee: coffee bar & roastery · saint paul, usa
expect red apple. this is costa rica, la candelilla gesha, a natural costa rica from sk coffee: coffee bar & roastery.
the bean
- origin
- costa rica
- region
- naranjo
- process
- natural
- varietal
- gesha
- status
- in stock
- availability checked
- 26 may 2026
common questions
What does Costa Rica, La Candelilla Gesha taste like?
this coffee is described as having red apple character, a crisp, fruit-forward quality that is typical of naturally processed gesha from costa rica. the combination of the gesha varietal and natural processing tends to keep those fruit notes clean and well-defined.
How is Costa Rica, La Candelilla Gesha grown and processed?
it is grown in the naranjo region of costa rica and uses the gesha varietal, which is prized for its distinct, delicate profile. it is processed naturally, meaning the coffee cherry dries whole, allowing the fruit to influence the flavour of the bean.
How should I brew Costa Rica, La Candelilla Gesha?
a filter brew method such as pour over or aeropress suits this style, as it highlights the clarity and fruit character of a naturally processed gesha. aim for water around 90-93°c and adjust your grind to a medium-fine setting for a clean, balanced cup.
about sk coffee: coffee bar & roastery
and sk coffee on vandalia street proves that point better than most. this roastery operates with the kind of quiet confidence that comes from knowing your beans inside out. you'll find the sort of consistency here that keeps people coming back week after week, month after month. the roasting happens on-site, which means the coffee you're drinking was probably roasted days ago, not weeks. that freshness shows up in every cup, whether you're grabbing something quick on a tuesday morning or settling in with a pour-over when you have time to spare. the space draws a steady crowd of locals who've figured out that this is where you go when you want coffee done right. no pretense, just solid coffee knowledge applied to every roast. walk in on a thursday afternoon and you'll smell what they've been working on.
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