10/06/2026
We had our last batch of Las Lajas arrive today! ☕🍒
If you enjoyed our China Banka Natural earlier this year, this one’s for you.
Expect an intense fruit-forward cup with layers of berry coulis, rich sweetness, and subtle bourbon-like boozy notes.
Its distinctive character comes from an Anaerobic Honey process — a combination of honey processing and oxygen-free fermentation that amplifies sweetness, complexity, and depth.
☕ Best brewed as a filter to fully explore its vibrant fruit profile and clarity, which we’re serving at our Micklegate branch. If espresso is more your thing, head over to Market Street. We’d recommend extending your shot time slightly to avoid under-extraction and bring out even more sweetness.
We’ve roasted this coffee lightly to preserve its character, while its Intensity 5 rating reflects the punchy flavour and medium body often associated with anaerobic and honey processed coffees.
🌱 The Story
Following an earthquake in 2006 that made traditional washed processing impossible, Oscar Chacón and Francisca Cubillo began experimenting with alternative methods, ultimately helping pioneer the celebrated processing techniques that Las Lajas, Costa Rica, is known for today.
Grown at 1,500–1,700 metres above sea level, this lot undergoes 84 hours of anaerobic fermentation before drying on raised beds for 15–20 days, creating a cup bursting with sweetness, fruit, and complexity.
As our barista Chrissa put it ”You can really taste the honey coming through.”, ”It’s nice!”
In fact, she liked it so much that she grabbed the last bag with the words ”You’re coming home with me.” 😀
