Why you'll love it

Add some Costa Rica sunshine to your week with an exquisitely rare coffee made using the Black Honey process. On the initial sip, you're met with a green toffee apple aroma, followed by a delicious blackcurrant body and a creamy caramel toffee finish. Simply put - it's a stunningly complex coffee you could sit for hours enjoying.

Perfect for

Filter coffee lovers - the bright acidity and fruity flavours really shine through

Blackcurrant | Green Apple | Caramel Toffee

Only available online for a very limited time, be sure to grab some of this coffee before it sells out. Don't delay as we only have 35kgs from this tiny microlot!

• Profile
• Origin story
• Suggested recipe

• Producer: La Lajas

  Region: Sabanilla de Alajuela Central Valley Costa Rica 

  Varietal: Caturra/Catuai 

  Process: Black Honey Processed

• The Producers

  Oscar and Francisca are the owner-operators of the Beneficio Las Lajas; third-generation coffee producers, however prior to 2006 were only involved in growing coffee, not processing. Their passion for the coffee industry is evident in the care and expertise they impart in every lot of coffee they process. In 2006, Oscar and Francisca decided to start processing their own coffee and experiment with micro-lots.  

  Since establishing the Las Lajas micro mill, they have grown from an initial annual production of 25 bags, to an ever-expanding football field-sized drying area and an exportable volume of around 2000 bags!

  The cherry or parchment is transferred directly to raised beds with 100% of the mucilage (the last fruit layer) attached to the bean. It will remain there for up to 6 hours to begin the drying process under full sun and then be transferred to covered patios.  

  The coffee is collected in sacks to extend the drying process while keeping the internal temperature low. The objective being to impart an intense, bright cup profile. It is a longer and more labor-intense drying process 

  The Las Lajas mill is well known for its unique and exotic honey and natural process coffees. In 2008 an earthquake hit during harvest; left without electricity or water for a week whilst pickers were delivering coffee, they took the risk to process the coffee in the natural style. The first reaction from local cuppers was negative, however, the international coffee community loved the profile and so it was decided to continue processing naturals. 

  Their process has changed and adapted over the years, and also prompted a trend in natural process micro-lots in Costa Rica. 

  What is Honey process?

  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.

   

• • Espresso dose: 20 grams
  • Extraction: 40 grams
  • Time: 30 Seconds
  • Temp: 93 degrees
  • Filter Coffee-to-water ratio: 1:16 or 1:17