Costa Rica Las Lajas (Honey Process) Espresso
Blood orange, dark chocolate and cranberry. Clean, crisp and juicy with a super sweet finish.
Finca Las Lajas has been at the forefront of high-quality, Organic coffee production in Costa Rica for the past 20 years. Founded by the Chacón family in 1936 on the slopes of the Poas Volcano, owners Oscar Chacón and Dona Francisca took over management of the farm in the 1990s and have been striving for better and more innovative coffee production and processing ever since.
In the year 2000, Finca Las Lajas became the first Certified Organic coffee producer in Costa Rica. Though sustainable and environmental farming have always been important to the Chacóns, formalised organic farming practices including vermiculture composing and the use of Bokashi fertilizer outputs have become vital to the health and success of their coffee plantations.
This particular lot was grown at Finca Cumbres de Poas, located 10 kilometres away from the Las Lajas Beneficio on the outskirts of Sabana Redonda. Cumbres de Poas is a small plot of only 3.5 hectares growing Caturra and Catuai varieties under the shade of Banana trees, with the remaining 27 hectares of land dedicated to native forest conservation.
The Central Valley of Costa Rica is blessed with high levels of consistent rainfall, with over 3,000mm of rain falling on the Volcanic canopies in the Alajuela Province each year. However, this does not always mean that running water is plentiful. After a magnitude 6.1 earthquake in January 2008, water and power supply to the whole Central Valley was disrupted for weeks, Oscar and Dona Francisca had to decide what to do with the coffee cherry that had just been picked and was waiting for processing. For the 2007-08 crop, they decided to process the entire harvest as a full sundried natural. This was a huge risk at the time – natural processing was poorly understood in Central America, and honey processing was a fledgling enterprise with only small microlots being processed as honeys up until this point.
From 2008 onwards, Las Lajas has been processing a majority of their coffees as honey or naturals, including innovative honey processing methods such as Perla Negra (a particular method of black honey processing that closely resembles a full natural process). Honey and Natural processing uses very little water compared to conventional washed processes, and also is one of the main contributors to Las Lajas’ distinct and delicious flavour profile.
This lot is a Yellow Honey, which is the lightest honey processing method used at Las Lajas. Cherry is de-pulped using an ecological dry pulper (without the assistance of water) with a light layer of mucilage left on the parchment, which is dried for 10-14 days on raised beds, before being moved to parabolic ‘polytunel’ drying greenhouses for the remaining week until the parchment is dried to 11.5% export standard.
- Technical Details
- Producer: Oscar and Dona Francisca Chacón
- Certifications: Organic
- Processing: Yellow Honey
- Varieties: Caturra
- Harvest: February 2019
- Altitude: 1,500 to 1,550 masl
- Region: Alajuela Province in the Central Valley of Costa Rica
- Espresso Recipe
ground coffee dose
seconds brew time
espresso shot yield
- Technical Details