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HomeCoffeesOscar Chacon Anaerobic Black Honey Milenio
Los Angeles, Sabanilla de Alajuela · Costa Rica

Oscar Chacon Anaerobic Black Honey Milenio

Anaerobic Black Honey Milenio, grown at 1500 to 1700 masl

Roasted by Father - Roastery & Espresso Bar

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmLas Lajas, Los Angeles, Sabanilla de Alajuela, Costa Rica?
Producer—
ProcessAnaerobic Black HoneyRipe Milenio cherry is depulped retaining 100% of the mucilage. Coffee is immediately transferred to tanks for an anaerobic fermentation over 84hrs. Then dehydrated on raised beds over three weeks✓
Harvest—
Altitude1500 to 1700 masl✓
ClimateTropical monsoon
VarietiesMilenio✓
Roast—
Tasting notesmango, musk, cacao, pomegranate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • mango
    Fruity
  • cacao
    Nutty/Cocoa
  • pomegranate
    Fruity › Pomegranate
  • musk
    not on the wheel

Supply Chain

  1. Farm

    Las Lajas, Los Angeles, Sabanilla de Alajuela, Costa Rica

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Oscar Chacon Anaerobic Black Honey Milenio

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCosta Rica Las Lajas Anaerobic HoneyR Huver Castillo Anaerobic Honey GeshaOscar Chacón Perla Negra Natural, AlajuelaCOSTA RICA - LAS LAJAS - ANAEROBIC HONEYCosta Rica Las Lajas - Black HoneyColombia La Palma Gesha Lactic HoneyMore from this farmLas Lajas42 moreSame variety, exploredMilenio11Similar flavour profilemango, musk, cacao890Same processAnaerobic Black Honey2From the same originCosta Rica1114More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

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ProcessAnaerobic Black HoneyAltitude1500 to 1700 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

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Traceability