BLACKCURRANT | NOUGAT | SMOOTH

Oscar and Francisca Chacón are well known for pushing honey 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

Variety / Typica 

Altitude / 1400–1600 masl