Oscar and Francisca Chacón of Las Lajas Micromill are third-generation producers and among the very first in Costa Rica to produce Honey and Natural process specialty coffee. After years of delivering cherry to a cooperative at market price, they joined the "micromill revolution" in 2005, buying their own depulper to control quality and earn better prices. What began as experimentation has become mastery: the Chacóns now produce an extensive range of Honey coffees, modulating drying times to create distinct effects in the cup. This Honey lot comes from the Las Lajas Estate in Costa Rica's Central Valley, grown at 1,400 to 1,600 metres from a field blend of the region's common varieties, likely including Caturra, Catuai, Bourbon and Villa Sarchi. In the Honey style Costa Rica has become famous for, ripe cherries are sorted and depulped with the mucilage left fully intact, then dried on raised beds, where the drying profile shapes the character of the final cup. Expect cooked pineapple and mellow caramel, sugary sweetness and winey acidity.

Oscar and Francisca Chacón of Las Lajas Micromill are third-generation producers and among the very first in Costa Rica to produce Honey and Natural process specialty coffee. After years of delivering cherry to a cooperative at market price, they joined the "micromill revolution" in 2005, buying their own depulper to control quality and earn better prices. What began as experimentation has become mastery: the Chacóns now produce an extensive range of Honey coffees, modulating drying times to create distinct effects in the cup. This Honey lot comes from the Las Lajas Estate in Costa Rica's Central Valley, grown at 1,400 to 1,600 metres from a field blend of the region's common varieties, likely including Caturra, Catuai, Bourbon and Villa Sarchi. In the Honey style Costa Rica has become famous for, ripe cherries are sorted and depulped with the mucilage left fully intact, then dried on raised beds, where the drying profile shapes the character of the final cup. Expect cooked pineapple and mellow caramel, sugary sweetness and winey acidity.