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."
That experimentation led to some of the most exciting new flavour profiles we have ever tasted. Now, they produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.
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 Yellow Honey, which means it is turned hourly on raised beds for a few days, then transferred to the greenhouse and turned regularly.