|Cold Brew||Cupping||Syphon||Mini Presso||Turkish|
|Approx Grind Setting||13||10.5||8||4.5||2.5|
Please note: while we try and grind to your specific settings, we cannot guarantee the grind setting will be exact for your set up, if you do require a more specific grind setting please add a note to your order with details. We also offer a great range of grinders (here)
Our connection to Oscar and Francisca Chacón is strong. We first purchased their coffee in 2015, and have been enjoying their signature honey processed coffees ever since. It was evident back then that Oscar and Francisca were dedicated to quality and innovation and their coffees just get better and better each year.
In 2019, we had the privilege of visiting Costa Rica, and experiencing first hand the Chacón’s talent and hospitality. They invited us for an intensive day trip to tour their farms and facilities and we were blown away by how meticulously planned and well thought out their operations were.
Oscar and Francisca are third-generation coffee producers, but coffee is more than a family business or something they were born into. The way they approach coffee production is passionate, creative, innovative and - ultimately - driven by extremely high standards.
They joined the “micromill revolution” in 2005 when they bought their own depulper, after many years of delivering their cherries to a local coop. This allowed them to have control over the processing of their coffee, and therefore the quality of the final product. In turn, they were able to fetch higher prices for their coffee.
At the start, they experimented constantly, which led to the development of some extremely interesting and unique flavour profiles. The Chacóns continue to strive for distinctive and remarkable cup profiles today.
They say necessity breeds invention, and when an earthquake disrupted power and water supply to their area during harvest in 2008, the Chacóns showed courage and creativity. Unable to run the depulper, or use water to produce washed coffees, they were faced with the possibility that their whole harvest would be lost. Instead, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on their property. Disaster led to the signature natural process lots the Chacóns have become famous for.
This particular lot of Caturra and Catuai was grown at 1450-1600 masl on Finca Calle Liles. The coffee was processed at Las Lajas in the Chacón’s ‘black honey’ method: coffee is left to dry on raised beds with 100% of the mucilage left on, and is turned minimally - only once every day.
In the cup, expect notes of candied orange, plum, pomegranate, vanilla and cacao nibs. This is a big bodied coffee, smooth and with a winey acidity.
COSTA RICA, LAS LAJAS FINCA CALLE LILES 100%
Honey - 100% Caturra and Catuai varietals grown and hand picked at an altitude of 1450 - 1600 masl at Finca Calla Liles in Costa Rica's Sabanilla de Alajuela region.
CANDIED ORANGE, PLUM, POMEGRANATE, VANILLA AND COCOA NIBS.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through email@example.com and we’ll guide you along through the coffee journey.