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Sweet and well rounded cup with notes of Candied Fruit and Nougat
Oscar and Francisca Chacón pioneered Honey and Natural process specialty coffee in Costa Rica. In 2005, they launched their own micromill to control quality and pricing. When a 2008 earthquake disrupted operations, Francisca innovated by building raised beds inspired by African methods, creating their acclaimed Natural lots. Their experimentation with Honey process coffees and modulating drying times for different flavor profiles has earned recognition from industry leaders.
This coffee from the Las Lajas microlot uses a Black Honey process. This is a process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.
Bright candied fruit notes give way to creamy nougat and almond undertones in this Black Honey coffee. It's an ideal choice to savour during your summer mornings.
Available in 12oz, 2lb, and 5lb bags
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Farm: Las Lajas Microlot, Finca El Cerro
Region: Sabanilla de Alajuela, Central Valley
Variety: Sarchimor (T5296)
Process: Black Honey
Elevation: 1400-1600 MASL
This Black Honey process coffee delivers a vibrant burst of candied fruit followed by rich nougat and almond notes—a delightful companion for summer mornings and warm afternoons.
