{"product_id":"edition-003-coming-soon","title":"COMING JUNE 2026: Costa Rica - Journey Collection Coffee","description":"\u003ch3 class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003e\u003cstrong\u003eProducer: Las Lajas · Finca Los Ángeles\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"gmail-standard-markdown gmail-grid-cols-1 gmail-grid gmail-[\u0026amp;_\u0026gt;_*]:min-w-0 gmail-gap-3\"\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eA coffee we chose from a trip as a family, not a catalog. Arriving in June of 2026. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4 class=\"gmail-text-text-100 gmail-mt-2 gmail--mb-1 gmail-text-base gmail-font-bold\"\u003eThe trip\u003c\/h4\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eMy wife and I flew down to Costa Rica with our infant and toddler to do three things: experience Costa Rica as a family, race a 160K gravel race on the Nicoya Peninsula, and find a coffee worthy of bringing back to share with The Echelon Coffee Club.\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eWe visited multiple farms in the Central Valley. Cupped dozens of coffees. \u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eOf everything we tasted on that trip, this is the one that came home with us after a visit of the Chacón family at Las Lajas Micromill. \u003c\/p\u003e\n\u003ch4 class=\"gmail-text-text-100 gmail-mt-2 gmail--mb-1 gmail-text-base gmail-font-bold\"\u003eTasting notes\u003c\/h4\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-pre-wrap gmail-leading-[1.7]\"\u003eRed wine. Dark chocolate. Winey acidity. Roast: Medium\/Light - developed enough to drink in any brew method, with or without milk. We like it with any filtered coffee or as espresso based drink.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThis will be unlike anything you have ever had before.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4 class=\"gmail-text-text-100 gmail-mt-2 gmail--mb-1 gmail-text-base gmail-font-bold\"\u003eThe coffee\u003c\/h4\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eThis lot comes from Finca Los Ángeles, processed by Las Lajas — the micromill run by Oscar and Francisca Chacón.\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eThe Chacóns are third-generation producers and among the first people in Costa Rica to push honey and natural processing into specialty coffee. Their story starts in 2005, when they broke from the cooperative model and opened their own mill. It accelerated in 2008, when an earthquake cut off their water supply and forced them to experiment with naturals. What began as a workaround became a signature — a mill built on the idea that how you dry a coffee matters as much as how you roast it.\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003e\u003cstrong\u003e\u003cem\u003eThe Chacóns didn't waste a perfectly good crisis to abandon their goals. They built something better than what the old conditions would have allowed. They chose Forward. \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eThey turned a catastrophe into a new, sustainable standard for coffee worldwide. \u003c\/p\u003e\n\u003ch4 class=\"gmail-text-text-100 gmail-mt-2 gmail--mb-1 gmail-text-base gmail-font-bold\"\u003eThe process — Alma Negra\u003c\/h4\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eAlma Negra is one of the Chacóns' original naturals. The cherries start drying on the patio, get piled overnight to slow the curing, and are spread back into the sun through the day — repeated over weeks before resting and export.\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eIt's slow, labor-intensive, and limited by design. It's also what gives this cup its wine-like sweetness and the winey acidity in the finish.\u003c\/p\u003e\n\u003ch4 class=\"gmail-text-text-100 gmail-mt-2 gmail--mb-1 gmail-text-base gmail-font-bold\"\u003eThe Journey Coffee Collection\u003c\/h4\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eEvery release in the Journey Coffee Collection comes from an origin we've traveled to, cupped at the source, and chosen ourselves. Costa Rica is the first. More to come.\u003c\/p\u003e\n\u003cp class=\"gmail-font-claude-response-body gmail-break-words gmail-whitespace-normal gmail-leading-[1.7]\"\u003eLimited inventory. We ordered just one burlap bag. When it's gone, it's gone. We are on to the next origin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"12oz \/ Whole Bean","offer_id":43673928171586,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz \/ Ground - Medium","offer_id":43686759497794,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/0006\/9698\/files\/ECC-005-PDP-V3.jpg?v=1776980223","url":"https:\/\/echeloncoffeeclub.com\/products\/edition-003-coming-soon","provider":"Echelon Coffee Club","version":"1.0","type":"link"}