The Chacon family’s farming legacy traces back to 1840 when grandfather Nicolas Chacon acquired the land, a heritage diligently preserved through successive generations. However, the tumultuous coffee market of the 1990s dealt a blow, rendering the income insufficient to sustain operations.

In response, a portion of the farm was reluctantly sold off, prompting the family to embark on a new venture: the establishment of a Micromill to safeguard their cherished inheritance.

Initial experimentation with processing techniques commenced in 2000, but it wasn’t until 2005 that a modest facility took shape, complete with the acquisition of a vital pulping machine.

Today, the estates boast a diverse array of coffee varietals, including SL-28, Java, Geisha, Villa Sarchi, and Villalobos. Recent additions of Hybrids and Sarchimores complement the traditional Caturra and Catuai, constituting 60% of the current production.

Processing

Perla Negra undergoes meticulous collection on the farm, ensuring stringent quality controls to enhance the product’s excellence. Upon collection, it is transported to our state-of-the-art processing plant, where thorough cleaning and electronic classification procedures
are employed to achieve optimal homogenization and purity.

Following this, the coffee undergoes an orchestrated dehydration process. Initially, it basks under the African sun for 10 days, then rests in shaded areas for an additional 8 days, culminating in a final dehydration phase within our greenhouse patio, lasting 15 days.

Subsequently, all batches of coffee are carefully stored in our warehouse for a minimum of 60 days, allowing them to mature and develop their distinctive flavors.

Only after this resting period are they subjected to threshing, classification, and packaging, all of which are executed within our advanced processing facility.