Francisca and Oscar Chacon have long been leading the way in processing techniques that bring about sweet, fruit- forward cups of coffee. The coffee cherries are grown on multiple, unique farms in and around Sabanilla de Alajuela in Costa Rica’s Central Valley, and centrally processed at their Las Lajas Micro-Mill facility.
Their famous Black Honey coffee – here using sugar rich Catuai arabica cherries – sees the coffee cleaned and pulped, but leaving plenty of sugary mucilage on the beans. Dried on shaded raised beds / within their greenhouse, the coffee is only turned once a day and can take several weeks to reach optimum humidity. This creates a complex, fruity and winey cup profile.