Caturra, Catuai, Villa Sarchi, Bourbon, SL28
Process: Black Honey
Harvest: December - February
Flavour profile: Mango, kiwi & buttery body
Oscar and Francisca Chacon are almost unique in Costa Rica, as they are one of the only micro millers to still produce certified organic coffee. Whilst many Costa Rican coffee farmers have stopped producing organically, the Chacon family have remained true to their principles. Their passion for coffee has led them to experiment with different honey and natural processes and consequently the Las Lajas brand has become famous in the specialty coffee sector.
The Black Honey process is a Las Lajas specialty which has been developed and refined over many seasons to ensure its superior and consistent cup profile. This is one of the longest honey process used at Las Lajas and involved the coffee being left unmoved for a period of 24 hours.