The cup—sweet and savory with tart, winey acidity and a creamy mouthfeel; blueberry jam, chocolate and cocoa flavors.
A lengthy, tedious, labor-intensive process
>> Picked ripe, only the best cherries are sorted to be used in production
>> Depulped within 8-12 hours of being picked—the cherry skin is removed, but the fruit mucilage (the sticky, sweet outer layer of the fruit) is left on the seeds
>> Moved onto tarp covered patios under full sun, then raked into thin layer for fast, even drying
>> Beans are agitated or raked multiple times every hour at first, then at least once a day until the beans have reached 10-11% moisture content
>> During the drying time the coffee is fermenting and developing its unique characteristics
>> Lastly, the beans are “hulled” to remove last layers of mulicage and parchment from the beans
𝗟𝗔𝗦 𝗟𝗔𝗝𝗔𝗦 𝗠𝗜𝗖𝗥𝗢𝗠𝗜𝗟𝗟
Oscar and Francisca Chacón are third-generation coffee producers. The couple is known for intentionality 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 cherries to a cooperative for the going market price, they decided to join the brand-new “micromill revolution” to have more control over the quality and the price they received for their lots. Microlots from Costa Rica are typically sourced from producers who have invested in growing their farms, but also building and operating their own processing facilities, typically called a “micromill.” Micromills typically yield fewer than 1,000 bags annually. “At first, we didn’t know what we were doing,” Oscar explains. “We were just experimenting.” That experimentation has led to some of the most exciting new flavor profiles.
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