Everytime a new coffee origin enters our home, we get overly excited. This time, we proudly introduce you Costa Rica Las Lajas Black Honey.
With a corpulent and aromatic profile of kiwi and mango, the coffee is carefully handpicked from a 1300-1600m altitude, mixing together caturra, catuai, villa sarchi, bourbon and SL28 varieties.
Las Lajas is one of the most popular processing stations in Costa Rica especially known for their unique drying and processing techniques. Situated in Sabanilla, close to Poas volcano, Las Lajas is managed by Oscar și Francisca Chacón. Producing organic certified coffee was the main purpose to establish the processing station, and the passion for coffee determined them to experiment multiple honey processing.
Black Honey microlot represents the longest and laborious processing method of the station. During the Black Honey process, the beans are covered and turned on the other side on a 24 hours cycle, resulting a complex coffee, with a spectacular aromatic profile.
It’s not a coffee call, it’s a top specialty coffee experience call!