Organic Costa Rica Central valley Finca La Julia Las Lajas Micromill Yellow Honey Process Arabica Raw Coffee Beans
Bright to balanced acidity, creamy body, sweet and savory, rich flavor, hint of floral, lemon, toffee, faint chocolate and orange, citrus, somewhat complex, rich lasting finish.
FYI: One Reviewer of this bean said "mellow, sweet..." which we don't get mellow but maybe it was the roast they used.
Roast Aroma: Honey, fruit, apple, cherry, floral
Dry Aroma: Chocolate, sweet, fruit, orange, pineapple
Brewed Aroma: Sweet and savory, toffee, floral, fruit
Varietals: Catuai, Cattura, Villa Sarchi
Region: Central Valley; near the town Sabanilla, Alajueia
Altitude: 1,450 Meters Above Sea Level
Certification: USDA Organic
Processing: Las Lajas Yellow Honey (pulp natural), Coffee is turned hourly on raised beds.
The process to use by Las Lajas for each coffee is based on the weather on the day the coffee is harvested, as well as the desired profile. Las Lajas Coffee Mill produces several types of Honeys and Naturals, each dried in it's unique way, with Honeys all the mucilage remains on the bean for initial drying.
Yellow (Golden) Honey is turned hourly on raised beds
Red Honey is turned several times per day
Black Honey is turned once every day
Farm: La Julia by Las Lajas, near the town of Sabanilla in central Costa Rica in the foothills of the Poas Volcano. A total of 38 hectares of land are divided into several parcels, each of which grow various shade tree species and create unique micro-climates. In addition, different lots process coffee differently—some naturally, others either honey or washed. The Chacón family have owned and produced coffee on Las Lajas for more than 80 years. Only fully Red ripe coffee cherries are picked off of the trees at Las Lajas by dedicated farmers. About 80% of the mill’s seasonal workers return every year, in large part due to the stability provided by comfortable living spaces, above-average wages, and health insurance.
Grower: Oscar and Francisca Chacón, in 1980 made the conscious decision to do what was best for their family. The two began growing organically. This decision to grow organically was difficult at first because there were no premiums paid for organics at the time. The two risked financial instability. As Organics pioneers, the Chacón family saw the value in building a healthier farm. Today, many farmers and cooperatives benefit from the risk Oscar and Francisca and other farmers took many years ago. Las Lajas was one of the first farms to produce organic coffee and remains one of the very few certified-organic farms in Costa Rica.
In 2006, the Chacón family began milling its organic coffee cherries in the farm's eco-friendly wet mill. Oscar and Francisca not only market traceable certified organic coffee, but also customize the milling process and crop varieties based on client needs. From building unique environments to introducing organic coffee to developing the honey processes.
Harvest: January - March