Chacon - Costa Rican Natural

$23.00
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ORIGIN: Costa Rica

PROCESS: Natural

REGION: Central Valley

FARM: Las Lajas Micromill

ELEVATION: 1500 masl

VARIETY: SL28 & SL34

PROFILE: Wild & Fruity

NOTES: Blueberry, Blackberry, Lemon Meringue

DESCRIPTION

Each year we visit with the Chacon's and cup coffee with the family. They always have the wildest offerings on the table for us. This is a variety specific lot of SL28 & SL34. The SL varieties originated in Kenya, and are known to be juicy and sweet. It's one of the best coffees we've tasted in a long while.  

The Chacons are the pioneers for innovative processing in Costa Rica. They own and operate the Las Lajas Micromill, where they process coffee in a multitude of ways. They began experimenting with processing after an earthquake dismantled their access to power and electricity, forcing for innovation. The Chacon’s continue to lead the industry in Honey and Natural processing, creating unique profiles and complex cups of coffee. Their coffee is a seasonal staple for us, and we have been fortunate to meet with them year after year.

One of the most famous or recognized coffee growing regions, Costa Rica grows many different varieties and uses creative techniques in processing them. The prevalence of personal or cooperatively owned micro-mills has given producers the opportunity to experiment and develop many unique traditions for post harvest processing. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. Washed process, dry process and every nuance in between.

 

Central Valley, Costa Rica

Costa Rica is one of the most recognized coffee countries in the world. They're known for growing many different cherry varieties and uses creative techniques in processing them. Many producers have their own micromill and equipment to do post harvest processing and experimenting, which leads to wild and unique coffees. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. The Central Valley is home to some of the most uniquely processed coffees we've tasted.

Natural

Coffee cherries are left on the seeds to be fermented and dried.

Wild and Fruity Flavors with strong winey acidity.