Francisca y Oscar Chacón - Orange Bourbon [anaerobic natural] filter roast

Francisca y Oscar Chacón - Orange Bourbon [anaerobic natural] filter roast

This Orange Bourbon is like a tropical fruit nectar with flavours of ripe mango, passionfruit & guava. 

Roasted in H-town Sold Out
      $43.00
      $43.00
      Sale Sold out
      About the farmer(s)

      Francisca y Oscar Chacón - Orange Bourbon [anaerobic natural] — Costa Rica

      Francisca & Oscar are third-generation coffee farmers who also own the Las Lajas micro-mill. Until 2005 they sold their coffee to a local co-op, but decide that year to buy a de-pulper to process their own coffee. This went well until an earthquake in 2008 wiped out the electricity & by necessity they started to produce honey & natural coffees. This Orange Bourbon lot was processed using the "Black Diamond" natural method developed at Las Lajas. The coffee cherries are delivered to the wet-mill where they are washed, sorted & then spread out in thick layers in the greenhouse to ferment anaerobically for the first week. After this they are spread in a thin layer until dried to 11% moisture.

      • region Sabanilla de Alajuela
      • farm/farmer Los Pinotos
      • altitude 1400-1600 meters
      • crop 2025
      • cultivar Orange Bourbon
      • process Anaerobic Natural

      Bourbon is a natural mutation of Typica originating from La Réunion [until 1848 known as Île Bourbon]. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either pink, yellow, orange or red when ripe. Bourbon is 1/3rd more productive than Typica.

      Francisca in the field at Los Pinotos.

      Workers harvesting coffee at Los Pinotos.

      Francisca at the Las Lajas wet-mill.

      Natural & honey processed coffee drying at Las Lajas.