Region: Sabanilla del Poas
Altitude: 1500 MASL
Process: Red Honey
Varietal: Villa Sarchi, Caturra, Catuai
Perhaps one of the finest cascaras on the market: the Chacon's cascara is incredibly clean, with a honey-like sweetness, and a fruit quality that resembles peach and kumquat.
Dona Francisca and her husband Oscar Chacon of the Cumbres del Poas micro mill are 3rd generation coffee producers. The Cumbres del Poas micro mill is located in the Sabanillia de Alajuela in the Central Valley region of Costa Rica. Both Francisca and Oscar believe in preservation of the environment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process. During the harvest of their coffees they will measure the Brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile.
Rather than processing their cascara like they would their normal parchment, the Chacons treat theirs like one would approach to dried fruits. These are slightly washed, and dried on parabolic driers quite quickly.
If you're new to brewing cascara, note that you are easily able to do so like one would steep tea in a satchel:
360ml boiling water
8:00 steep time
Pro Tip: If you filter the final product through a paper filter, it will enhance the cascara's fruit-quality.