Las Lajas strikes again! We are lucky to have had several amazing coffees from this rockstar micromill in Costa Rica’s Central Valley. Most recently, we had a Black Diamond Natural from Finca La Esperanza. This Black Honey processed gem from Finca La Julia contrasts with that winey and jammy Natural, offering a slightly more mellow sweetness and clear cooked-fruit notes.
The way the ‘color’ of the honey-processed coffees is determined depends on how much mucilage is retained and how long the drying time is. Black Honey, for instance, retains almost all of the mucilage and can take 2-3 weeks to dry, whereas Yellow Honey retains closer to half and takes 1-2 weeks. Oscar and Francisca Chacon, owners of Las Lajas, developed the definitions of these different types of honey-processed beans themselves.
Coffee Profile
Flavor Notes:
Cooked Strawberry / Pie Crust / Cocoa
Producer:
Las Lajas
Region:
Sabanilla de Alajuela + Central Valley
Variety:
San Isidro
Process:
Black Honey
Coffee Bio
The San Isidro variety was named after the town it was developed in and is a Sarchimor hybrid. It is a hardy variety and is resilient against pests and disease. It can also produce very high-scoring coffees. Take a sip and see for yourself! This is like a warm strawberry pie in a mug—but it is still just coffee, we promise.
