We are excited to feature this delicious black honey process Costa Rican coffee by way of our September guest roaster, Red Rooster Coffee in Floyd, VA.
Francisca Chacon and her husband Oscar are 3rd generation coffee producers in the Central Valley region of Costa Rica. Considered pioneers of honey and natural process coffees in Central America, the Chacon family consistently produces exceptional coffee and we're thrilled to offer it to you! Sweet and fruit-forward with a slightly drying aftertaste that's reminiscent of apple. Syrupy mouthfeel with notes of cooked blueberries and orange candy.
Both Francisca and Oscar believe in preservation of the environment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process. During the harvest of their coffees they will measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile.
Does this coffee have honey in it?
Nope! Honey processed coffee is dried with the skins removed but with some of the fruit pulp (mucilage) still adhering to the beans. This coffee is classified as black honey, meaning the coffee is rotated every 24 hours, as opposed to yellow or red which is turned every hour or several times a day.
About Red Rooster Coffee:
Established in 2010 in downtown Floyd, VA (pop 432), Red Rooster
has grown to a team of 30 roasting award-winning coffees. While they've won numerous accolades for their coffee quality, Red Rooster's true passion is in making a positive social impact both at home and abroad at the coffee's origin. They are committed to providing a livelihood and a fulfilling working life for their employees, paying farmers high premiums and giving back to social programs at origin, and using biodegradable and earth-friendly choices in every possible way.