LAS LAJAS Costa Rica

As third-generation farmers, Oscar and Francisca Chacon are icons of specialty coffee due to their bold experimentation with honey processing methods. Prior to 2008, honey processing was not utilized in Costa Rica. The Chacons began honey processing after a devasting earthquake left their farm, Las Lajas, without access to water.

Honey processing removes the coffee cherry skin and pulp that surrounds the coffee bean but leaves a sweet, sticky underlayer called the mucilage. Typically, the percentage of mucilage left on the coffee bean determines the difference between a yellow, red or black honey processed coffee.
Las Lajas is an exception to this standard as they leave 100% of the mucilage in place, opting instead to measure the brix (sugar) content of the cherry in order to make this distinction. In addition to creating flavor differences, honey processing requires much less water than traditional processing, allowing the Chacons to consistently produce sustainable coffees of exceptional flavor.

$22.95 12 oz

12 oz - $22.95 Whole Bean Auto Drip French Press Manual Drip Espresso Other (please specify)

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