Costa Rica Calle Liles Red Honey

Costa Rica

Costa Rica Calle Liles Red Honey

Monday Roast
berry - caramel - citrus

Regular price $22.95 You're saving!

 REGION: Sabanilla de Alajuela, Central Valley    FARM:  Calle Liles    FARMER:  Oscar and Francisca Chacón   VARIETAL:  Caturra-Catuai   ALTITUDE: 1450-1600 M
PROCESS: Red Honey     ROAST: Medium-Light


*Monday ROAST. This coffee is a Monday ROAST.

Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Note: If your order contains other coffees, the entire order will be roasted on that day. If your order contains two special roast dates the order will be separated.


We’re tasting notes of cranberry, blueberry, caramel, and tart citrus, making this a sweet and balanced cup perfect for fall.


In honey process there three ways that is depended on how much mucilage remains when coffee seeds are dried: yellow honey, red honey, and black honey. The pulping process in red honey is done without water. After pulping, coffee seeds with its mucilage are dried directly under sunlight for 2-3 weeks or more depending on the sunlight intensity. Next, dried parchment coffee is stored in storehouse until the green resting period is due. About 50% mucilage stays intact in red honey processed coffee. Generally, the taste is mildly acidic with residual sweetness because of the mucilage.


Oscar and Francisca Chacón are third-generation coffee producers, but coffee is more than just their family heritage—it’s in their hearts and souls. This couple is committed to quality and innovation, and are among the first farmers in Costa Rica to produce Honey and Natural process specialty coffee.


In 2005, after years of delivering their coffee cherry to a cooperative for the going market price, they decided to join the “micro-mill revolution” and purchase their own depulper to ensure more control over the quality and the price received for their lots. “At first, we didn’t know what we were doing,” Oscar explains. “We were just experimenting.” That experimentation led to some of the most exciting flavor profiles we have ever tasted. Now, the Chacóns produce a wide range of Honey Process coffees, tweaking the drying time to create different effects in the cup.


When a 2008 earthquake wiped out electricity and water access to their area during the harvest, necessity bred more innovation. Unable to run the depulpers or wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports’ founder Andrew Miller, and the rest is both history and the story of our partnership with the Chacóns.