Sabana Redonda SL-28 Black Diamond
Producer: Francisca and Oscar Chacon
Growing Elevation: 1450-1600 Meters
Processing: Honey-Black Diamond Process
Region: Sabanilla de Alajuela, Central Valley
Francisca and Oscar Chacon are third-generation coffee producers committed to quality and innovation. They are the first Costa Rican farmers to produce Honey and Natural process specialty 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 lots. They began experimenting with coffee processing which eventually led to new and exciting flavor profiles. Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time to create different cup profiles.
The Chacons focus on several variations of the natural and honey process. This particular lot is an SL-28, the coveted varietal that is responsible for so many of the great coffees coming out of Kenya. It is processed with their innovative Black Diamond process. What makes this process unique is the drying process. It is a honey process but the drying period takes about 15 to 22 days. The process starts similar to the rest of their honey process coffees with rigorous harvesting standards, followed by depulping, and then one day drying on raised beds. The beans are then moved to the drying patio where careful attention is paid to the drying process. The goal is slow dehydration (slower than usual), making sure the temperature does not rise abruptly. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying it without compromising the embryo; a passive drying process. This creates a sweeter and brighter coffee.