Costa Rica, Finca Calle Liles

Central Valley, Costa Rica

Enjoy flavors of strawberry rhubarb, cane sugar, and green apple in this Costa Rican single origin offering.

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

The Red Honey process is a specific process initially developed by Las Lajas. Where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee. From 7 to 15 days, 60 days, or until exportation.

The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source from this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.