Costa Rica - Las Lajas - Black Honey Process

Origin: Costa Rica

Producers: Oscar and Francisca Chacon

Variety: Bourbon

Altitude: 1450-1600 MASL

Process: Black Honey Process

Notes: 

  • Intoxicating berry flavor
  • Apple and Cherry Pie
  • Lavender and Winey Fruit

This coffee comes to use from Oscar and Francisca Chacon, third generation coffee producers. The Chacon's were pioneers in their area for producing experimental lots via the Las Lajas micromill. In 2008, an earthquake struck the region destroying power and water infrastructure, forcing the couple to turn to raised bed processing used in remote parts of African. This lemonade from lemons story has yielded some incredible coffee including this year's black honey. 

The Black Honey Process at Las Lajas involves turning the coffee once a day during drying, creating an intoxicating berry and wine flavor profile in the coffee.

*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio