Story
Producer:
Francisca Cubillo, a third-generation organic-certified coffee miller, has been revolutionizing Costa Rica’s coffee processing since before it was a trendy topic. When she started, almost no one else in the country was doing it. Despite the challenges, she and her husband Oscar Chacón at Beneficio Las Lajas have been determined to change the way the country processes coffee. We’ve been buying from Francisca since 2009, and her processing decisions have had a significant impact on the rest of the country’s perception of the mill.
Place:
Costa Rica, renowned for its exceptional coffee, takes processing to new heights, making it a true pioneer in the industry. The country’s micro-mills, which pioneered honey processing, have consistently pushed the boundaries of coffee production. These mills operate across various regions, including Tarrazú, the Central Valley, the West Valley, and Brunca, at altitudes ranging from 1,200 to 1,900 meters. The coffee harvested during the November to March season exhibits remarkable diversity, with two coffees grown just a mile apart tasting like entirely different countries. This remarkable phenomenon underscores the importance of continuous attention and the pursuit of excellence in coffee production.
La Mora - Francisca Cubillo, Costa Rica
La Mora - Francisca Cubillo, Costa Rica
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Characteristics
Light
Juicy
Lively
Mulberry Jam, Dried Cherry, Honeycomb
Beneficio Las Lajas
Francisca Cubillo & Oscar Chacón
1,200 - 1,900 MASL
Honey
Costa Rica
Story
Producer:
Francisca Cubillo, a third-generation organic-certified coffee miller, has been revolutionizing Costa Rica’s coffee processing since before it was a trendy topic. When she started, almost no one else in the country was doing it. Despite the challenges, she and her husband Oscar Chacón at Beneficio Las Lajas have been determined to change the way the country processes coffee. We’ve been buying from Francisca since 2009, and her processing decisions have had a significant impact on the rest of the country’s perception of the mill.
Place:
Costa Rica, renowned for its exceptional coffee, takes processing to new heights, making it a true pioneer in the industry. The country’s micro-mills, which pioneered honey processing, have consistently pushed the boundaries of coffee production. These mills operate across various regions, including Tarrazú, the Central Valley, the West Valley, and Brunca, at altitudes ranging from 1,200 to 1,900 meters. The coffee harvested during the November to March season exhibits remarkable diversity, with two coffees grown just a mile apart tasting like entirely different countries. This remarkable phenomenon underscores the importance of continuous attention and the pursuit of excellence in coffee production.
