We are super excited to bring in this coffee from the Las Lajas micromill, owned by Oscar and Francisca Chacón. The Chacóns are third-generation coffee producers in Costa Rica. Their farm, San Luis is located in the Sabanilla de Alajuela region of the Central Valley.
The Chacón's are considered innovators in the area of natural and honey-processed coffees, having been some of the first farmers to use these methods within Costa Rica. They started their micromill, Las Lajas, in 2015 to have greater control over the quality and consistency of the processing and pricing of their lots. Having been driven continuously by experimentation and refinement they've been able to produce some of the most consistent and delicious naturally processed coffees available. The Chacón's have been able to experiment with, develop, and master several different ways of honey and natural processing. The list below shows you the main variations of each process they use these days:
Yellow Honey: Coffee is turned hourly on raised beds for a few days, then transferred to a greenhouse and turned regularly.
Red Honey: Coffee is turned several times a day and dried for longer in the greenhouse.
Black Honey: Coffee is turned once a day.
Perla Negra Natural: Coffee dries directly in the sun for 10 days, rotating constantly, and then is transferred to bags and left for 2–3 days before being moved to raised beds.
Alma Negra: Drying starts in the greenhouse for a few days. Then it is brought to the greenhouse and piled up at night and moved to the raised beds during the sunshine hours.
This particular offering undergoes their "Alma Negra" process which has done wonders for bringing out syrupy sweet notes of strawberry, vanilla, and milk chocolate notes from the catuai and caturra varieties that were grown. As one would expect from Las Lajas, this is one of the most enjoyable cups of Costa Rican coffee we have ever tasted.