Country: Costa Rica
Region: Poas, Central Valley
Varietal: H1 Centroamericano
Process: Natural
Altitude: 1,500 MASL
Cupping Notes: Strawberry, Jolly Rancher, Lime, Hibiscus
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

Description: The Chacón Family has been growing coffee in the area for over 80 years and for three generations. The current generation, headed by Oscar and Francisca Chacón, strives not only to farm in an environmentally and socially responsible way, but also to produce coffee of the highest quality. They are innovative with regards to processing and were one of the early innovators in Costa Rica in perfecting different honey and natural processing techniques. Their micro-mill is a state of the art facility with an on-site cupping room where they are able to evaluate the quality of their own coffees, not something that most farmers have the ability to do.

Processing is intricate for a natural, first, cherries are floated to sort out low density cherry. Coffee is then dried, in cherry, on cement patios in a greenhouse, protecting it from direct sunlight. Throughout drying, the cherries are laid out in layers varying in thickness, this is to control the fermentation, enhancing fruity acidity and sweetness while keeping a clean cup. Overnight, coffee is covered and piled up into a pyramid. Once coffee reaches target moisture content it is bagged and rests for 2 months before being hulled for export.

The distinction “Black Diamond” is a badge of honor given by the Chacón Family to only the best lots produced that year. Their Black Diamonds are - without question - some of the better Costa Rican coffees we cup, year after year.