FINCA CARRIZAL

ORIGIN : Las Lajas, Central Valley, Costa RicaFARMER : Francisca & Oscar ChaconALTITUDE : 1450 mPROCESSING : Black HoneyROAST : Light-MediumTASTING NOTES : Boysenberry, Dark Chocolate, Hibiscus, Wine-like, Blueberry, Blackberry

Honey processing is when farmers remove the cherry peel but leave some flesh inside. The “mucilage” remains while the beans are dried. Red honey process refers to a specific stage of the honey processing, in which the beans become sweet and syrupy (the sort of middle ground between 'white honey' and 'black honey'). 

The Las Lajas Micromill in the Sabanilla de Alejuela region of Costa Rica shares many of the same founding principles and values as we do at Bard. A project that was originally founded in 1940, Francisca and Oscar Chacon inherited a 5 hectare farm and in the past 20 years have transformed it into what it is today. In early 2000, with coffee prices falling dramatically, they sought out organic farming as the answer to a sustainable future. This was not an easy feat to accomplish, but it certainly paid off. In 2006, they began milling their own coffee and started a microlot program. By doing their own processing, they were able to better control the quality of their coffee. This is also where they were eventually able to experiment and bring out new and interesting flavors in their coffee, culminating in this impressive SL28 we have for you now!

We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.

Finca Carrizal, produced by Francisca and Oscar Chacon in the Central Valley of Costa Rica, represents a meticulous approach to coffee cultivation. This lot features the SL28 varietal, a plant originally developed in Kenya that is widely celebrated for its distinct acidity and complex profile. By utilizing the Black Honey method, the producers leave a significant portion of the mucilage on the bean during drying, which often contributes to a syrupy body and intensified sweetness.

Roasted by Bard Coffee, this selection highlights the interplay between the varietal’s inherent characteristics and the processing technique. While flavor wheel descriptors like boysenberry, dark chocolate, and hibiscus suggest a deep, wine-like intensity, the final cup profile is a testament to the specific conditions found at 1450 masl. This coffee offers a compelling look at how traditional processing methods can elevate the unique qualities of high-quality plant varieties.