When Oscar Chacon inherited generations-old land from his late father at age 18, he didn’t expect that one day he and his wife would become some of the most cutting-edge producers in Costa Rican specialty coffee. He was simply interested in maintaining the legacy passed through his family since 1840. His wife, Francisca, also came from a long line of cafecultores, and after the birth of their first child she left her government job to focus on building a boutique milling and microlot project to differentiate their coffees. An earthquake struck Costa Rica in 2008, knocking out electricity and access to water throughout the country—disaster for producers of Washed coffees.
Oscar and Francisca learned about coffees in Africa and Brazil that were dried in their fruit, and asked themselves, “If they can do it, why can’t we?” They became the first to introduce Natural process Costa Rican coffees to the market. Since 2008 the Chacons have improved upon and modified their processing and drying profiles to include a wide range of Honeys and Naturals with different characteristics, determined by the drying curve and surfaces they’re subject to. The Chacon’s mill was also one of the first in Costa Rica to be certified organic. Their dedication to the environment (including conservation of water through their various processing styles) is as steadfast as their commitment to quality.
region: Sabanilla de Alajuela, Central Valley
farm: Finca Sabanilla, Costa Rica Las Lajas Micromill
elevation: 1450 – 1600 meters above sea level
The aroma of the Costa Rica Finca Sabanilla is beautifully complex. Intensely bright and fruit-forward, with perfumed scents of red wine, mixed berries, honey, and a bouquet of red and purple florals.
My first sips from the cup greet my palate with a medium-bodied coffee, with a juicy, supple mouthfeel. The first few sips of the cup are immediately bright and vibrant – a little tart even – as the coffee lazily rolls over the tongue with flavors of strawberry preserves and Gala apple.
As it cools off, its red fruit flavors intensify, becoming much more pronounced, prominent, and juicy as they gush all over the palate, totally drowning my taste buds in flavors of sweet strawberry, apricot, nectarine, and rhubarb.
Every time I review a coffee from the Costa Rica Las Lajas mill, I say the same thing: Chacon coffees have long been a favorite of mine. Even in light of that, Conscious Cup Coffee’s Costa Rica Finca Sabanilla is, hands down, my favorite Las Lajas coffee I’ve cupped.
So, if this is my favorite roast from my favorite producer, is this my new all-time favorite coffee…? Well. I mean, look – I’m certainly not not saying that.
What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Contact me, or enter a comment below