Costa Rica Finca Los Angeles - Las Lajas Mill (Filter)

Tastes Like: Plum, caramel, melon

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process 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 flavor profiles we have ever tasted: Now, the Chacons 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 or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.

What makes this process different from all the rest, is the intentional curing process. It is still a Natural process, but the drying period takes between 15 to 22 days. The process is very similar to their other Natural processes: starts with the rigorous harvesting standards, sorting and it's let to dry the superficial humidity for one day on raised beds. Then the beans are moved from the raised beds to the drying patio.The drying process takes more attention than the rest of their Naturals. Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo; a passive drying process. With this process, they don’t want to\ harm the beans with high temperatures rather than allow the sugars of the mucilage to cold crystalise. They look to obtain a sweeter, more clear, and bright coffees with the Diamond process.

Region: Central Valley
Farm: Finca Los Angeles
Producer: Oscar and Francisca Chacón

Variety: H17

Process: Black Diamond Natural

Processing Station: Las Lajas Micromill