A delightfully sweet, syrupy, full-bodied Costa Rican with notes of apricot and cherry, spice and hints of deep caramel. This beautiful Black Honey processed coffee is grown by third generation farmers in the Central Valley region.
Origin: Costa Rica
Region: Cumbres De Poas (Central Valley)
Altitude: 1500 – 1550masl
Process: Black Honey
Las Lajas Micromill
Dona Francisca and Don Oscar Chacon of Las Lajas Micromill are third generation coffee producers in their family. They inherited their farms from their grandparents and are known for being one of the first to process high-quality Honeys and Naturals in Central America and for participating in the Cup of Excellence auction in 2009.
Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. Organic coffee in Costa Rica is almost non-existent and with this caliber of cup makes it one of a kind; they believe in the preservation of the environment hence their organic practices. Las Lajas processes coffee from their family farms’; these lots are fully traceable and separated by day. Water use is minimal since coffee is not washed. During the harvest Francisca will measure the brix contents in the coffee cherry to determine the optimal time to pick their coffee.
The Central Valley region is where coffee was first cultivated, before extending to the other producing regions. The region’s soil has a slight tropical acidity - a result of its enrichment by volcanic ashes. An abundance of organic materials contributes to adequate root distribution, a stable humidity and good oxygenation. This combination of conditions energizes the coffee tree and is one of the many factors that contribute to the excellent quality of Costa Rican coffee.
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.
Black honey is the most complex, laborious, and expensive. This is because it takes the longest time to ferment and takes up space on the drying beds for up to twice as long compared to yellow & red honey processing. The technique is to cover the beans with plastic tarp while turning on raised African style beds. As more mucilage is left on the beans, black honey coffee processing results in a more full-bodied, sweet cup with a fruity, pulp depth.