Finca Calle LajasCosta Rica

Oscar and Francisca Chacon of Las Lajas Micromill and Calle Lajas are known for being one of the first to process coffee in the honey style. In 2008, when an earthquake hit, they lost access to water and were forced to adapt. This led them to experiment around with this process. The honey process means leaving on 100% of the mucilage and drying the coffee slowly. As this is a “black honey” process it is turned less often while drying than a “red honey” or “yellow honey”. As champions of the environment and sustainability, they use equipment that requires less water and energy and have one of the only organic-certified mills in the area.

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CoffeeDetails

  • Region / Sabanilla de Alajuela
  • Process / Black Honey
  • Varietal / Caturra, Catuai
  • Altitude / 1300
  • Roast Profile / Filter
  • Notes / Cascara, Lemon Iced-tea, Kiwi
Aeropress Brewing Coffee
Cold Drip Brewing Coffee

Brewing Guide

V60

12g Coffee

200g water
Method
50g water pre-wet/bloom stir (30secs)
50g stir
50g stir
50g stir