For Oscar and Francisca Chacón, coffee isn’t just a family tradition, it’s a lifelong passion. As third-generation producers in Costa Rica, they’ve built a reputation for pushing boundaries, becoming pioneers in Honey and Natural process coffees long before these methods were widely recognized.
In 2005, they took a bold step away from the commodity market and invested in their own micromill, joining Costa Rica’s revolutionary movement that gave farmers greater control over quality and pricing. What began as experimentation quickly evolved into mastery. Today, the Chacóns are celebrated innovators, crafting some amazing and distinctive flavour profiles in the region.
This lot is a shining example of their work: harvested cherries are carefully selected for sweetness (measured in high Brix levels), then dried with precision in greenhouse patios. The first week, the cherries are left in thick layers to ferment naturally; afterwards, they’re spread thin to complete a slow, even drying process. The result? A cup that bursts with vibrant fruit character, layered sweetness, and remarkable complexity.
