Red grape, dark chocolate, muscovado
Region: Sabanilla de Alajuela, Central Valley, Costa Rica
Producer: Las Lajas
Farm: Finca La Julia
Variety: Caturra and Catuai
Case Study Coffee is once again proud to present the Las Lajas Project. Third generation producers Francisca and Oscar Chacon operate the Las Lajas micromill in Costa Rica’s Central Valley. All of their lots are strictly organic and processed in accordance with varying weather patterns, and these differences in processing lend unique characteristics to each offering. Though they are effectively the same crop from the same valley, each Las Lajas offering is so unique that we consider each an excellent and distinct coffee.
The black honey lot is harvested, de-skinned, and dried on raised beds in the leftover coffee cherry mucilage, commonly referred to as “honey.” It is turned only once per day. This minimal degree of agitation exposes the lot to very little light, thus drying the lot at a slow pace. Look for rich, complex, deep flavors reminiscent of naturally processed coffees due to drawn out exposure to fruit mucilage.