Oscar and Francisca Chacon were pioneers of “honey” processing in Costa Rica.
This is a red honey processed coffee with a medium amount of the sticky fruit left around the beans as they are left in the sun to dry. That said the effect is more like a natural (all the fruit left around the beans) with a big sweet juicy influence on the final flavour.
The micro-mill is one of the only certified-organic mills in the area, with the Chacons taking their environmental impact very seriously
Farm: Finca Calle San Juan, Sabanilla de Alajuela, Central Valley Costa Rica
Variety: Caturra, Catuai and Villa Sarchi arabica
Process: Red Honey Process
Bags of sweet juicy fruit; raspberry and toffee.