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HomeCoffeesCosta Rica Francesca Chacon Honey
Costa Rica

Costa Rica Francesca Chacon Honey

Honey & Patio Dried Catuai, grown at 1450 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
RegionEstimated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
Locality & CountryLas Lajas, Costa Rica✓
ProducerFrancisca and Oscar Chacon
ProcessHoney & Patio Dried✓
Harvest—
Altitude1450 masl✓
VarietiesCatuai✓
RoastDark✓
Tasting notesCherry, Dark Chocolate, Baked Apple, Vanilla✓

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

Flavor Profile

4NOTES
  • Cherry
    Fruity › Cherry
  • Dark Chocolate
    Nutty/Cocoa › Dark Chocolate
  • Baked Apple
    Fruity › Apple
  • Vanilla
    Sweet › Vanilla

Supply Chain

  1. Locality & Country

    Las Lajas, Costa Rica

    Grown by Francisca and Oscar Chacon

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Costa Rica Francesca Chacon Honey

Keep exploring the atlas

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

Tastes similarCosta Rica Red Honey KaffeCosta Rica Las Huacas HoneyCosta Rica Geisha Honey SonoraSommerespressoCosta Rica Los Cipreses GeishaCosta Rica - AngelinaMore from this producerFrancisca and Oscar Chacon12Same variety, exploredCatuai1933Similar flavour profileCherry, Dark Chocolate, Baked Apple2664From the same originCosta Rica1114More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessHoney & Patio DriedAltitude1450 maslRoastDark
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

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability