Costa Rica Sabana Redonda

Origin

• 🇨🇷 Costa Rica

Tasting notes

BLACKCURRANT | NOUGAT | SMOOTH Oscar and Francisca Chacón are well known for pushing honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processing forward in Costa Rica, and the Black Honey is a process they developed themselves at Las Lajas Micromill. This particular lot comes from Finca Sabana Redonda, where cherries are hand-sorted before being depulped and transferred to raised beds with all of the mucilage intact. Unlike other honey processes, "black honey" involves leaving the depulped coffee untouched for the first two days before being turned 3–4 times a day — this slow, deliberate drying over 15–20 days allows the sugars in the mucilage to fully integrate into the bean, building sweetness and complexity. In the cup: Rich blackcurrant and nougat sweetness with a smooth, lingering finish. Origin / Costa Rica Producer / Oscar & Francisca Chacón, Las Lajas Micromill Process / Black Honey VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. / TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Altitude / 1400–1600 masl