Costa Rican - Special Reserve

Costa Rican - Special Reserve

Regular price $ 25.00

Mad Goat's Special Reserve

We chose this natural Costa Rican as our first Special Reserve Coffee because as soon as we sampled it the flavor jumped out of the cup.  It punches with a powerful fruity and sweet flavor that nearly knocked us over.  The premium price of this coffee reflects the painstaking work that Las Lajas Micromill farm took to harvest and process these beans to their maximum potential.  We celebrate the amazing work they did and we did our best to roast these beans to highlight it's flavor.  If you're a fan of light and fruity coffees, this one will blow you away and will make a very special gift!  Merry Christmas!

The Cup

Balanced, sugary sweet and winey with a heavy mouthfeel; dark chocolate, dried cranberry, coffee cherry and pitted fruit flavors.

The Process

This naturally processed coffee dries directly in the sun for 10 days, rotating constantly, and then is transferred to bags and left for 2–3 days before being moved to raised beds.

The Farm (Las Lajas Micromill)

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.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they 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 new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to 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 our-story.


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