Kiwi. pineapple. cocoa. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Altitude: 1400 - 1600 MASL Processing: Natural Variety: Centroamericano, Sarchimor Roast: Omni After years of selling their coffee at market rates, the Chacón family embraced the micromill revolution in 2005, investing in their own equipment to control quality and pricing. What began as trial and error evolved into innovative Honey process coffees, with carefully adjusted drying times creating distinct flavor profiles. When a 2008 earthquake cut off water and electricity during harvest, necessity drove further ingenuity—Francisca drew on African methods to build raised drying beds, allowing production to continue and deepening their experimental approach.

Kiwi. pineapple. cocoa. Country: Costa Rica Region: Sabanilla de Alajuela, Central Valley Altitude: 1400 - 1600 MASL Processing: Natural Variety: Centroamericano, Sarchimor Roast: Omni After years of selling their coffee at market rates, the Chacón family embraced the micromill revolution in 2005, investing in their own equipment to control quality and pricing. What began as trial and error evolved into innovative Honey process coffees, with carefully adjusted drying times creating distinct flavor profiles. When a 2008 earthquake cut off water and electricity during harvest, necessity drove further ingenuity—Francisca drew on African methods to build raised drying beds, allowing production to continue and deepening their experimental approach.