Costa Rica Cumbres de Poas
Costa Rica Cumbres de Poas
Costa Rica Cumbres de Poas

Costa Rica Cumbres de Poas


Costa Rica is justly renowned as one of the most progressive and advanced regions in the world for specialty coffee production, with a unique confluence of natural advantage and industrial drive.

Our third coffee from the extraordinary Las Lajas micromill, this coffee demonstrates why. We came across it in a cupping focussed on processing variations, fell for it immediately and secured a small run of it. Already a favourite with the Padre roasters, this stand-out microlot features the Red Honey process unique to the Las Lajas mill, with notable sweetness, a rich, syrupy body, juicy apple acidity and notes of milk chocolate, hazelnut and caramel in the finish. 

 Farm: Finca Cumbres de Poas
Region: Sabanilla de Alajuela, Huila
Altitude: 1550+ masl
Varietal: Caturra
Processing: Red Honey (Las Lajas Process)  

About Cumbres de Poas

Finca Cumbres de Poas is run by Dona Francisca and Don Oscar Chacon, third-generation coffee farmers credited with the popularisation of natural and honey processed coffees in Costa Rica who are also the managers of the Las Lajas micromill. On the beautiful Cumbres de Poas farm, located in Costa Rica’s coffee-rich Central Valley, they cultivate coffee to their own precise specifications. Standards and practices as Cumbres de Poas are among the strictest we’ve seen – for example, harvest is determined by the sugar content of the coffee cherries, measured frequently as they mature in search of the sweetest coffee possible.  

About the Las Lajas Mill

Located in Costa Rica’s oldest coffee producing region, the Las Lajas mill stands out in a country already known for its specialty coffee production for a focus on organic, microlot and traceable coffee lots. Sustainable environmental practices are also crucial to the success of the mill, with rigorous standards of honey and natural processing minimising water wastage.  

There’s a great interview with Francisca Chacon here and a video featuring the Chacon family and Las Lajas micromill here. 

About the Red Honey Process 

Honey processing is often thought of as a hybrid between traditional washed and natural processing. In honey processing, the coffee is picked and sorted and then run through a mill that removes the cherry skins and some of the sticky, honey-like mucilage (hence the name) that surrounds the cherry bean before drying. The ‘colour’ assigned to a honey processed coffee generally refers to the amount of mucilage that has been removed in processing.

The Las Lajas mill is unique in that all of their honey processed coffees retail 100% of the mucilage, and the colour refers to how frequently the coffee is turned as it dries. Turning influences the rate at which coffee dries, the evenness of moisture content across beans and the degree of fermentation in the sticky mucilage. This coffee, a Las Lajas Red Honey, has been turned several times a day on the drying bed – a prolonged drying phase that has accentuated the sweetness and fruit of the coffee’s profile. 

Brewing filter? Find our filter roast selection here.