Brotherrrrrrr - Filter

Tastes Like: Green Apple Candy, Pineapple Juice, and Fresh Apple Cider.

Such a stellar coffee. The overt malic acid crisp green apple flavor is really something special. It’s not often you get a coffee that has the presence that this one has. There’s something unique about it and it’s one you’ll remember. 

ABOUT THE GOOD PERSON ON THE BAG:

What makes someone ‘family’? 

There are many variations of what a Brother(rrrrrr) can be, but I think one you choose is among the best. Sometimes you meet people and you feel like you share the same genetic make-up, or maybe share part of something bigger. A kindred soul, shaped by life in a different way and time but with a similar result and resonance.

Sometimes, it’s so convincing that you convince hundreds of people that you actually are related and it becomes this huge beast of a thing that’s now easier to go along with than try and clarify. But maybe that’s for the best. Maybe a brother you choose is the best kind, and if you’re lucky maybe that brother chooses you too. To be family beyond blood is something I’m so grateful for, and feel so blessed to have. Not everyone gets the chance to have a Brother as cool as mine.

Also it’s like this funny thing in Metal Gear Solid that we both like.

THE GOOD PEOPLE BEHIND THE COFFEE:

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story.

This coffee is a “black diamond natural” which means it’s a natural aerobic process. Once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finished.