Region: Sabanilla de Alajuela, Central Valley, Costa Rica
Producer: Las Lajas
Farm: Finca Calle San Juan
Variety: Caturra and Catuai
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.
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 it at a slow pace. Look for rich, complex, deep flavors reminiscent of naturally processed coffees due to drawn out exposure to fruit mucilage.