Costa Rica, Finca Las Lajas
Grown and processed at Finca Las Lajas using their signature Black Honey method, this coffee is dried slowly for 17–25 days with all mucilage left intact. Minimal turning during drying enhances its rich, fruit-forward character. Expect bright notes of blue raspberry, apricot, and honey, in a clean, light roast with soft sweetness and gentle complexity.
What we taste: |
Blue raspberry, dried apricot, honey, spring |
Sweetness: |
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Origin |
Costa Rica, Alajuela Province |
Farm: |
Finca Calle Liles |
Producer: |
Finca Las Lajas |
Process: |
Black Honey |
Elevation: |
1450 masl |
Varietals: |
Caturra, Catuia |
Certified: |
Fair Trade, Organic |
Roast Level: |
01/06 |
BREW TIPS
WATER QUALITY
Water plays a crucial role in crafting an exceptional coffee experience. We recommend using mineral water with a soft Total Dissolved Solids (TDS) count, ideally below 150 ppm, to ensure optimal flavor clarity.
RESTING YOUR COFFEE
During the resting period, harsh and astringent notes—sometimes perceived as a ‘roast’ character—gradually mellow, allowing the coffee’s true flavors to emerge. We suggest resting our coffees for at least 10 days after roasting. For particularly dense coffees, we often find that flavor continues to develop beautifully beyond six weeks.
BREWING APPROACH
Our philosophy on coffee is simple and extends to brewing. Whether using immersion, percolation, or espresso methods, our roasts are designed to perform well across all brew styles. We believe in a regimented, sensory approach that highlights the coffee’s innate qualities and inherent characteristics.
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FARMERS & SOURCING
Francisca and Oscar Chacón
Owned by third-gen producers Francisca and Oscar Chacón, Finca Las Lajas is recognized for its exceptional coffees and commitment to sustainability. Finca Las Lajas is both a coffee farm and organic micro-mill in Costa Rica. The region's rich volcanic soil provides an ideal foundation for cultivating high-quality coffee.
SUSTAINABLE CULTIVATION
ORGANIC FARMING
After losing Oscar’s father to pesticide-related illness 30 years ago, they transitioned to organic farming. A 2008 earthquake cut off their water supply led them to develop low-water honey and natural processing methods, reducing environmental impact while maintaining exceptional quality.
HARVESTING & PROCESSING
Black Honey
Finca Las Lajas is renowned for its innovative processing. The Black Honey process is its longest, with cherries dried in a solar dryer for 17–25 days, retaining 100% mucilage. Turned once daily, the beans develop deep, fruit-forward flavors.