The farms were acquired by grandfather Nicolas Chacon in 1840 and have been passed on to subsequent generations. After the low prices of coffee in the 1990s, the income was not even enough to maintain production, and after having sold a part of the farm, it was decided to start the Micromill to preserve the heritage. We carried out the first processing tests in 2000, but it was in 2005 that we were able to build a small facility and purchase a pulping machine.

Currently the farms are plants of varieties such as SL-28, Java, Geisha, Villa Sarchi, Villalobos and recently Hybrids and Sarchimores have been included, in addition to the traditional Caturra and Catuai, which make up 60% of the production.

Processing:

Hand-picked, BLACK DIAMOND is a natural coffee process (cherries that are dehydrated), the fruit is harvested 100% ripe in a manual process with a percentage greater than 22% brix degree, to be taken to the benefit plant where it is made a process of washing, floater separation and electronic selection of inferiors and impurities so that once drained they are taken to the greenhouse patio and where they are spread out in the sun for a period of 22 to 30 days depending on the quality of solar radiation.