Oscar Chacon can be considered as the king of experimenting with fermentation. The clean and compact infrastructure allows him to to consistently develop unique flavors in the coffee. He is even branding his products with names such as Black Diamond, Alma Negra, and all the different Honeys. But if you ask about the specifics of the process he remains very mysterious.
Since three generation the Chacon family farms the slopes of the Poas volcano in Alajuela, Central Valley. The fertile volcanic soils are on the basis of their high quality coffee. The Chacon’s are pioneers in organic production and sustainable practices in coffee production and are certified by the “Organic Food Federation”.
Their estate is equipped with a state of the art micro mill where they process coffee on different, innovative ways. As an alternative to the fully washed process, the Las Lajas micro mill uses a Penagos Aquapulper which forms the basis for their various honey coffee. The aquapulper’s settings determine the amount of fruit mucilage left around the beans. The sugar in the mucilage is aborted in the bean which can create very funky and fruity flavors. This methods also decreases the amount of water used in production.