We are now on year five of buying coffee from Oscar and Francisca Chacón, and anyone who has tasted this coffee in previous years knows what makes their Costa Rican micromill so special. They are known for being the first to develop natural processing methods in Costa Rica after a 2008 earthquake left them without the water needed for ‘standard’ processing methods. Since then they have been producing some of the best natural coffees, not just in Costa Rica, but in the entire world. This coffee kicks down the door with it’s big, juicy, fruit forward flavor, but will still tuck your palate into bed and kiss it on the forehead with its cocoa undertones and surprisingly clean finish. This year’s crop has the same sweet berry notes we love, with the addition of black cherry depth and cocoa notes as the fruit flavors dissolve.