This coffee comes from third-generation producers Oscar and Francisca Chacón, whose farm sits on the slopes of the Poás volcano in Costa Rica’s Central Valley. Pioneers of natural and honey processing, the Chacóns are known for their expressive, fruit-forward coffees — like this red honey SL-28, which brings together notes of stewed plum, peach, and raspberry.
At 18, Oscar inherited five hectares of land and began farming coffee. Over time, he and his wife, Francisca, expanded their farm and built their own mill, giving them greater control over quality and pricing. Their four children are now involved in the family business — the eldest completed the Q Processing Level 2 course in 2020, deepening their understanding of how post-harvest practices influence flavour and quality.
The Chacóns farm according to organic principles: production is chemical-free, and pulp from the mill is composted and returned to nourish the soil. Today, they employ around 20 people in the mill and up to 100 pickers during harvest. Payment is made to the head of each household — traditionally the woman — as the family believes this supports stronger community wellbeing.
After picking, cherries are floated to remove any unripe fruit before pulping. The coffee is then dried on raised beds in the sun, with movement and timing adjusted to achieve the desired colour. For the red honey process, the coffee is left undisturbed until the afternoon, when it’s gently turned. When drying on patios, the Chacóns flip the crust that forms on top — a technique they’ve found leads to greater consistency across the lot.
This is the first coffee we’ve purchased from Primavera, and it landed in the UK in July 2025. A key part of Primavera’s model is taking on financial risk in order to build trust with producers. Farmers receive payment in full within 3–5 business days of delivering coffee to Primavera’s warehouse. This allows them to pay their workers promptly and cover the significant expenses incurred during harvest.
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