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USDA Organic
Cupping Information

Aroma: Caramel

Flavor: Cherry, citrus and chocolate

Acidity: Vibrant

Body: Medium

Aftertaste: Vanilla

Roast Scale
Region Information

Country: Costa Rica

Farm: Finca El Guachepelin

Altitude: 1450 m

Varietals: Villa Sarchi, Caturra

Harvest: January-March

Production Method: Red Honey

GUACHEPELIN Costa Rica

"Delicate, crisply sweet-tart. Lime zest, baker's chocolate, plum, fresh-cut fir, a hint of apple brandy in aroma and cup. Richly bittersweet structure with brisk acidity; full, satiny mouthfeel. The finish consolidates to notes of lime zest and aromatic wood, with a whisper of fruit-toned sweet ferment. The bottom line: A crisply elegant expression of red honey-processed coffee by a masterful producer in Costa Rica."
Ken Davids, CoffeeReview.com September 2018


Oscar and Francisca Chacon are icons of specialty coffee in Costa Rica. They inherited their coffee farms from their grandparents and subsequently developed their Las Lajas Micromill into one of the most celebrated coffee processors in Central America. The Chacons helped pioneer both organic and natural processed coffees, both rare in Costa Rica, and are now making an even greater name for themselves with a full array of honey processed coffees, including yellow honey, black honey and, as with this lovely coffee from their Finca Guachepelin farm, red honey.

"Honeyed" coffees are usually naturally sweet with soft acidity. The process removes the coffee cherry skin and pulp that surround the seed (which is the coffee bean) but leaves a sweet, sticky underlayer called the mucillage clinging to the bean as it dries in the sun. Because the mucillage has a high sugar content, it is commonly referred to as the "honey". Most producers distinguish yellow, red and black honey coffees by a varying percentage of mucillage left on the beans, but Las Lajas leaves 100% on all their honeyed coffees and instead uses the color designations to denote variations in the drying process.

In addition to creating flavor differences, honey processing requires much less water than traditional washed coffee processing. The Chacons began their experimentation with it out of necessity, when a 2008 earthquake cut off the Las Lajas mill's access to water for several weeks. Now it plays a major role in their reputation for environmentally sustainable coffees of exceptional flavor.

$19.95 12 oz


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