Oscar and Francisca Chacón are third generation coffee producers who have embraced the development of their surroundings and the production of quality coffee. Committed to quality and innovation, the couple are among the first ever farmers in Costa Rica to use the honey method to process coffee beans.
In 2005, after years of supplying their cherry to the cooperative at the going market price, they decided to join the brand new "micromill revolution" and buy their own dehusker to have more control over the quality and price they got from the harvest. "At first we didn't know what we were doing," explains Oscar. “We were just experimenting. This experimentation has led to some of the most exciting new flavor profiles we've ever tasted: Chacons now produce a wide variety of honey process coffees, modulating the drying time to create different effects in the cup.
Necessity drove the family to innovate more when an earthquake in 2008 knocked out electricity and water in their area during harvest. Unable to run the huskers or wash off the grounds to produce washed coffees, Francisca was inspired by her knowledge of African coffee production and quickly built raised beds on the property. So they started experimenting with the processing of coffee cherries using the honey method.
This coffee is lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Las Lajas coffee darkly . It is most suitable for espresso and espresso drinks with milk.
Country of origin: Costa Rica
Region: Ahuachapan
Variety: Common Costa Rican
Processing: honey
Altitude: 1400 - 1600 masl
Flavor profile: Rich caramel and cocoa flavors with pronounced acidity and subtle sweetness.