Costa Rica Las Lajas
Las Lajas Micromill & the Chacón Family
This special release microlot comes to us from Las Lajas Micromill in Costa Rica. Established in 2005 by third-generation producers Oscar and Francisca Chacón, Las Lajas micromill became a way for them to have more control over the processing quality, and as a result, more control over the premiums they received for their lots. Oscar and Francisca began experimenting with honey processing, paving the way for new and exciting flavor profiles coming out of Costa Rica, as well as developing methods that would eventually be used all over the world. One example of this development is black honey processing. Las Lajas is widely credited with being the first place where the black honey processing methods were used.
What Makes Black Honey Processing Unique
In honey processing, the coffee cherries are put through a depulper to remove the fruit, and the remaining seeds are dried with the mucilage still on. As the mucilage ferments, it imparts unique flavors to the coffee and begins to turn a golden brown color, which is where the name "honey" comes from. The longer the mucilage ferments, the darker the color becomes and the more intense flavors are imparted to the coffee. There are many different types of honey processing, all with varying levels of fermentation based on how much mucilage is left on the seeds and how it is managed during the drying period. Black honey is generally considered to be a relatively intense honey process, with a significant amount of mucilage left on the seeds after depulping. Once the coffee is depulped, the coffee is transferred to raised beds where the coffee is left undisturbed to begin fermentation for the first two days. After this period, the coffee is moved two to three times per day to begin to reduce the humidity levels of the coffee. This process goes on for at least 20-30 days, and it is easily the most labor intensive type of honey processing (less intense honey processes such as white honey may spend as little as three or four days on the drying beds).
Finca El Cerro & This Lot
Oscar and Francisca have pioneered many coffee processing methods over the past several decades, and we're thrilled to be able to present a microlot from Las Lajas that showcases an amazing example of this. This particular lot is a Sarchimor black honey, sourced from Finca El Cerro in Sabanilla de Alajuela. The black honey processing imparts deep fruit flavors and a syrupy body, making this coffee a standout in our lineup right now. In the cup, we're tasting notes of red grape and spices, complemented with a rich body reminiscent of chocolate ganache.
Costa Rica Las Lajas
From the Las Lajas micromill in Sabanilla de Alajuela, this Sarchimor microlot is a black honey process with a rich sweetness, red grape acidity, and notes of allspice and cloves.