Los Chacón

Ripe peach, vanilla, apple and blackberry

Filter Roast - Light

Suggested methods: Pour over, Aeropress, Automatic Brewers, Cold Brew, Plunger

Los Chacón

Oscar and Francisca Chacón are third-generation coffee producers, but coffee is more than just their family heritage: it's in their hearts and souls.

The Chacón’s are committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural processed speciality coffee.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their coffee. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavour profiles we have ever tasted.

The Coffee

The bourbon is a Typica-related variety that is the result of a natural mutation of Typica-derivative coffees cultivated in Yemen and transplanted to Île Bourbon (now called Réunion Island).

The Black Diamond Process

What makes this process different from all the rest, is the intentional curing process.

It is still a Natural process, but the drying period takes between 15 to 22 days. The process is very similar to their other Natural processes: starts with the rigorous harvesting standards, sorting and it's let to dry the superficial humidity for one day on raised beds.

Then the beans are moved from the raised beds to the drying patio. The drying process takes more attention than the rest of their Naturals.

Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans, so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures.

Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo, a passive drying process. With this process, they don’t want to harm the beans with high temperatures rather than allow the sugars of the mucilage to cold crystalize.

They look to obtain a sweeter, clearer, and bright coffees with the Diamond process.

The coffee is very floral, with notes of ripe peach, vanilla, apple and blackberry

The availability of this coffee is very limited, at El Parche we have 30kg available.

Special artwork created by the Venezuelan artist Carlos Sanchez @majenye for El Parche Coffee Roasters

SUGGESTED METHODS: Pour over, Aeropress, Automatic Brewers, Cold Brew, Plunger