Oscar and Francisa Chacon didn't set out to revolutionize Costa Rican coffee- they were experimenting. Since joining the micromill revolution in 2005, these third-generation producers have become pioneers of natural processing in the country, modulating drying times to craft a wide range of distinct cup profiles. Decades of a hands-on, craft focused approach have made them some of the most exciting producers in the region.

ORIGIN Sabanilla de Alajuela, Central Valley, Costa Rica
VARIETAL Parainema
Well-adapt­ed to medi­um alti­tudes, resis­tant to cof­fee leaf rust and some nematodes (WCR)
ELEVATION ~1500 masl
PROCESS ‘Alma Negra’ Natural
A natural process where the coffee dries inside of a greenhouse for 2-3 days while being moved constantly. It is then transferred to raised beds during the day time to dry in the sun and returned to the greenhouse at night and piled up to slow down the curing and drying process

Our Flavor Notes: Juicy plum, cherry limeade, punchy

Net Wt. 10oz / 285g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH