Costa Rica Las Lajas

Another year, another fantastic offering from the Chacons at Las Lajas. This is probably our favorite processing method they do. A single farm, black honey process coffee from the Sabanilla de Alajuela area of the central valley of Costa Rica. Black grape, port wine, chocolate ganache, caramel. Caturra and Catuai varieties.

Country: Costa Rica

Region: Sabanilla de Alajuela, Central Valley

Mill: Las Lajas

Farm: Las Lajas

Farmer: Oscar and Francisca Chacon

Altitude: 1400-1600 meters

Varieties: Caturra and Catuai

processing method: Black honey; Coffee is depulped, then dried slowly on a covered patio, with the coffee turned once per day

Tasting notes: Black grape, port wine, chocolate ganache, caramel