Juicy and sweet, with flavor notes of cherry, applesauce, red wine, sugar cookies, and apricot.
Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. Harvesting and processing are overseen with great care by both Don Oscar and Doña Francisca: During the harvest, Doña Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys.
Don Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of honeys and naturals: For their honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested. This coffee was processed using the Alma Negra method, in which drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day