Varietal: Caturra, Catuaí
Process: Black Honey
Notes: Champagne, plum pie, maple syrup, blackberry and blackcurrant jam
We do recommend to let this particular coffee to stabilize at least 5 days after roasting.
Keep package airtight closed using package zip. Avoid fridge storage.
Oscar and Francisca Chacon of Las Lajas are the first producers of honey & natural coffees in Costa Rica. They are commited to quality, innovation and sustainability. Las Lajas is located at 1,600m.a.s.l. in the foot hills of the Poás volcano, in the Sabanilla de Alajuela region of Central Valley, Costa Rica and produces primarily Caturra and Catuaí varietals, natural shade grown, but also small amounts of Sl-28, Villa Sarchi, Red Bourbon and Obata. Production process is entirely free of chemicals and agro-toxins. Las Lajas also has its own micro mill, which in addition to processing all of the Las Lajas coffees also processes coffees from the surrounding region. All lots are fully traceable and separated by day. Water use is minimal, since the coffee is not washed. During the harvest, the Brix content in the coffee cherry to determine the optimal time to pick the coffee is measured. 21–22% has been the maximum Brix content by now.
While terminology can mean various things region to region and farm to farm, here is a list of Las Lajas’ distinct processes. Pay attention that the honey process here means of leaving 100% of the mucilage on in all "levels" of honey.
Yellow Honey: 100% mucilage left on, coffee turned hourly on the bed
Red Honey: 100% mucilage left on, coffee several times a day on the bed (less frequently than Yellow Honey)
Black Honey: 100% mucilage left on, coffee turned only once per day
Perla Negra: Natural process, coffee is turned normally on raised beds
Alma Negra: Natural process, coffee turned only a few times a day on raised beds
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