In Norway, we have more than a thousand mountains that tower 1650 meters above sea level or more. On the same heights, the dark red coffee berries hang and ripen on the other side of the Atlantic. But whereas Central American mountains are perfect for growing coffee, the Norwegian peaks are best climbed with a thermos in your backpack.
At the same altitudes that Norwegian terrain is dominated by moss, lichen and a few small seedlings, Central America offers swelling nature and amazing biodiversity. La Candelilla is grown at 1452 meters above sea level in Costa Rica's legendary coffee region, Tarrazu. It's on a par with the "high alpine zone" in this country, which is characterized by rocks and rocks with little continuous vegetation. You can see this in the photo of Innerdalstårnet (1452 m above sea level) further down in the article, where the cone-shaped peak's modest vegetation is offset by a formidable view of Skarfjell and Trolla, combined with the adrenaline-pumping sight of the mountain plunging down into Innerdalen.
From the family in the mountains
La Candelilla is a family business in the truest sense of the word. Around the mountain village of San Lorenzo in Tarrazu, seven brothers - Ricardo Hernandez, Lidier Sanchez, Mario Sanchez, Pablo Sanchez, Hugo Naranjo, Mario René Solis and Enrique Rivera - each run three to five small coffee farms. Together they own the "La Candelilla" mill, which processes the coffee berries from all the brothers' farms. They also share a plot of land where they grow the Kenyan bean type "SL28". This coffee was developed by Scott Laboratories in the 1930s and has since helped to give Kenya its high star in specialty coffee. The brothers' introduction of SL28 into Costa Rican soil underlines their innovative and quality-conscious approach to coffee production. The result is a fantastic coffee that combines Kenya's intense fruitiness with Costa Rica's balanced sweetness.
From Tarrazu to the Innerdal Tower
With the soil, steep mountainsides and perfect microclimate laying the foundation, the farmers in the region are the key to the high quality of Tarrazu coffee. The seven brothers behind La Candelilla are no exception. Together they own the coffee mill of the same name, which processes the berries from all the brothers' farms. Located 1452 meters above sea level, La Candelilla shares the same altitude as the spectacular Innerdal Tower in Nordmøre. The cone-like peak offers a very popular hiking route that ends in a small plateau with stunning views of Innerdalen and the surrounding mountains. Here you can simply unscrew the lid of your thermos and enjoy the view from as many meters below your feet as the coffee in your cup was grown.
Flavors from the heights
For more than 50 years, coffee has been marketed by how many meters above sea level it is grown. Of course, altitude is not synonymous with good coffee, but the link between altitude and quality is indisputable. The world's best growing areas are characterized by lush mountainous terrain with an average climate of around 20 degrees, moderate rainfall and plenty of sunshine. The cool mountain climate slows down the growth cycle of the coffee trees, which in turn extends the ripening time of the berries. This adds more complex sugars to the bean, resulting in deeper and more interesting flavors. Better drainage at altitude and on the slopes means that there is less water in the coffee berry, making the flavors more concentrated. The finest Arabica varieties are grown in very fertile, often volcanic soil up to 2,000 meters above sea level. This produces hard and compact coffee beans with great potential to bring out nuances, complexity and fantastic coffee flavors.