Organic coffee farming often has unique challenges, which include decreased yields, increased production costs, and battles with insects and disease. Because of these added challenges, there is very little organic coffee production in Costa Rica. That is why this Costa Rican coffee is so significant and so special.
Third-generation coffee farmers Dona Francisca and Don Oscar Chacon of Las Lajas micro-mill are passionate about coffee, and believe in the environmental sustainability of coffee farming. This is why Las Lajas was among the first to produce high-quality honey-processed coffee. By eliminating much of the washing process of the bean, water use is kept to a minimum, and new flavor profiles are explored.
The care taken in processing at Las Lajas is extraordinary. During harvest, Francisca uses the Brix method to measure the sugar content of the coffee cherries, in order to determine the optimal time to pick. This is the type of attention to detail that makes for an outstanding cup, and makes us proud to support these producers.
We knew that this was a coffee that we wanted to share with our Groundwork customers, but we also knew that it is often sold out in advance. This year we worked with our partners at Café Imports to secure five bags of Certified Organic Las Lajas Honey Process. It was somewhat of a gamble, but when the sample came across our cupping table, it had paid off. The cup is elegant and structured with a sweetness and flavor reminiscent of cherry cola and vanilla ice cream. We hope that you enjoy this unique offering from an even more unique coffee farm.
In The Cup: Finely structured and elegant with notes of Mission fig, rum raisin, cherry cola and vanilla ice cream.
Source: Finca La Mirella, Las Lajas Micro Mill
Region: Sabanilla de Alajuela
Varietal: Caturra, Catuai
Processing: Honey Process - “Red Honey” - pulped with 100% mucilage left on and turned several times a day on raised beds, sun dried