Costa Rica Finca Carrizal
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Oscar and Francisca Chacón are third-generation coffee producers, with coffee in their hearts and souls. The couple is committed to quality and innovation, and were among the very first farmers in Costa Rica to produce Honey and Natural processed 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."
Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.
This microlot is Perla Negra Natural, which means the coffee dries directly in the sun for 10 days, while being rotated constantly, and then is transferred to bags and left for 2–3 days before moving to raised beds.
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."
Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.
This microlot is Perla Negra Natural, which means the coffee dries directly in the sun for 10 days, while being rotated constantly, and then is transferred to bags and left for 2–3 days before moving to raised beds.
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