Costa Rica

Finca La Julia

Fig Jam  ·  Red Velvet Cake  ·  Blackberry


Farmer:  Oscar & Francisca Chacon
Farm:  La Julia
Origin:  Sabanilla de Alajuela, Costa Rica
Varieties: Villa Sarchi, Caturra
Altitude: 1450masl
Process:  Perla Negra Process

Coffee Story
Brewing Notes

Oscar and Francisca Chacon of Finca La Julia and Las Lajas Micromill are third generation coffee growers known for their commitment to quality, sustainable agriculture, and innovative harvesting and processing techniques.

The Chacons personally oversee all aspects of coffee production on the farm and at the Micromill. Recognizing that the inconsistent Costa Rican climate paired with newer varietals can mean a wide variation in ripeness coloration of coffee cherries, they rely heavily on refractometer Brix readings to assess sugar levels in cherries to determine ripeness. On average, the Chacons harvest at around a 22º Brix reading.

The Chacons became the first producers of honey process and natural process coffees in Costa Rica in 2008 when an earthquake cut off the mill's access to water, making it impossible to produce washed process coffees. Since then, they have become leaders in the nation for high quality honey and natural process coffees, as well as experimental variations like the Perla Negra featured in this coffee.

Perla Negra dries directly in the sun with constant rotation as a traditional Natural Process for the first 10 days. The coffee is then transferred to bags, much like a Honey Process, for 2-3 days before being finished on raised beds.

This is an incredibly exciting coffee that practically jumped off the cupping table for us. In a blind tasting, our entire staff was unanimously excited for the opportunity to bring this coffee to our customers. The rich, velvety body, paired with the intense jammy berry notes led to an intense, yet balanced cup that kept us coming back for more.


Brighter coffees like this Costa Rican are best brewed with filter hand pour methods like Hario V60 or Kalita Wave.