Red Honey process
Oscar and Francisca Chacón, alongside their family, grow and process this SL28 microlot coffee in Sabanilla de Alajuela, on the slopes of the Poas volcano. Their red honey-processed coffees are picked ripe and brought to the family-run wet mill to be sorted and pulped, with most of the coffee fruit (mucilage) left to dry on the seed. Spread out on raised beds, the seeds are carefully raked twice per day until dry, which takes 7-15 days.
Tastes like: red fruit + brown sugar + juicy
Red Honey process
Oscar and Francisca Chacón, alongside their family, grow and process this SL28 microlot coffee in Sabanilla de Alajuela, on the slopes of the Poas volcano. Their red honey-processed coffees are picked ripe and brought to the family-run wet mill to be sorted and pulped, with most of the coffee fruit (mucilage) left to dry on the seed. Spread out on raised beds, the seeds are carefully raked twice per day until dry, which takes 7-15 days.
Tastes like: red fruit + brown sugar + juicy
