Our latest release, with delicious notes of Red Apple, Orange, Treacle are perfectly balanced in this honey processed coffee out of Costa Rica. This family owned farm was one of the first to use the Honey Process in Costa Rica, and now that is the number one process coming out of that region!
- Region: Central Valley
- Farm: Alajueula
- Altitude: 1450-1600 masl
- Coffee varieties:
- Process: Honey
- Drying: Raised bed
- Cupping notes: Red Apple, Orange, Treacle
- Cupping score: 85.50
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Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It’s in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new “micromill revolution” and buy their own depulper to have more control over the quality and the price they received for their lots. “At first, we didn’t know what we were doing,” Oscar explains. “We were just experimenting.” That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup. Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.