12oz

Hibiscus, caramel, blood orange

Region: Sabanilla de Alajuela, Central Valley, Costa Rica

Producer: Las Lajas Micromill

Farm: Finca Calle Liles

Variety: Caturra and Catuai

Process: Honey

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 red 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 twice throughout the day; once in the morning and once in the afternoon. This lesser degree of agitation exposes the lot to median amounts of light, thus drying the lot at an intermediate pace. Look for juicy, tropical, floral flavors due to medium exposure to fruit mucilage.