Vibrant aromatics of ripe fruit and deep sweetness lead into a layered, expressive cup. This coffee comes from Oscar Chacón and Francisca Chacón of Las Lajas, Costa Rica. They are third-generation producers and early innovators in honey and natural processing in the region who are renown in the micromill revolution.

After a 2008 earthquake disrupted harvest, they adapted by developing their signature natural process on raised beds, now recognized worldwide. This lot follows a natural aerobic method where high-Brix cherries are selected, fermented in thick layers for about a week, then spread thin to dry slowly to enhance sweetness, structure, and fruit-forward complexity. Grown at 1,400-1,600  meters in Sabanilla de Alajuela, Costa Rica.

Roast: Medium

Process: Black Diamond (aerobic natural)