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Region: Tarrazu
Elevation: 1500 MASL
Cultivar: Mixed
Process: Red Honey
Notes: Raspberry, Peach Tea, Pink Grapefruit
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Oscar and Fransica Chacon are third-generation coffee producers from Costa Rica, known for their innovation in specialty coffee production, particularly Honey and Natural Processed coffees. In 2005, they joined the “Micromill Revolution” by purchasing their own depulper, giving them more control over the processing and pricing of their coffee. Their experiments led to explosive flavor profiles, setting them apart in the coffee world.
After a 2008 earthquake disrupted power and water supplies, Fransica utilized her knowledge of raised bed drying to perfect Natural Processing, producing exceptional fruity and clean coffees like Black Diamond and Double Diamond.
This lot is processed using a more traditional red honey technique, which leaves just the right amount of mucilage on the cherry during drying to enhance sweetness and body. Due to challenges during harvest, the lot contains mixed cultivars, reflecting the diversity of the farm. This year, heavy rains disrupted the harvest and damaged a significant portion of the crop, making the remaining cherries even more precious.
While they employ organic practices on their farms, the Chacons prioritize regenerative agriculture and holistic farm management over certifications. They experiment with various processing methods, including anaerobic, to create unique flavor profiles, and use an optical color sorter to select the ripest cherries for each microlot.
Region: Tarrazu
Elevation: 1500 MASL
Cultivar: Mixed
Process: Red Honey
Notes: Raspberry, Peach Tea, Pink Grapefruit
——————————————————————————————————————————-
Oscar and Fransica Chacon are third-generation coffee producers from Costa Rica, known for their innovation in specialty coffee production, particularly Honey and Natural Processed coffees. In 2005, they joined the “Micromill Revolution” by purchasing their own depulper, giving them more control over the processing and pricing of their coffee. Their experiments led to explosive flavor profiles, setting them apart in the coffee world.
After a 2008 earthquake disrupted power and water supplies, Fransica utilized her knowledge of raised bed drying to perfect Natural Processing, producing exceptional fruity and clean coffees like Black Diamond and Double Diamond.
This lot is processed using a more traditional red honey technique, which leaves just the right amount of mucilage on the cherry during drying to enhance sweetness and body. Due to challenges during harvest, the lot contains mixed cultivars, reflecting the diversity of the farm. This year, heavy rains disrupted the harvest and damaged a significant portion of the crop, making the remaining cherries even more precious.
While they employ organic practices on their farms, the Chacons prioritize regenerative agriculture and holistic farm management over certifications. They experiment with various processing methods, including anaerobic, to create unique flavor profiles, and use an optical color sorter to select the ripest cherries for each microlot.