Cup Notes: Apple, Fresh Cranberry, Dried Red Fruit
 
Origin: Costa Rica
Region: Sabanilla de Alajuela, Central Valley
Mill: Las Lajas
Process: Red Honey
Varietal: Ethiope
 
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.
 
This is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee. Drying time is 7-15 daytons