11/30/2020
This weekend’s Costa Rican roast features beans ground above 4,000 ft, creating denser beans, and complex flavors. What really shines about this bean is that it goes through a sustainable honey process method—resulting in a unique, honey forward cup. We’re taking custom orders in the Orlando area now, so DM us or text “Coffee Club” to 321-512-0394 for all the deets! ☕️
Additional Info:
Country: Sabanilla de Alajuela, Costa Rica
Elevation: 4757 ft
Farm: Calle Lajas
Processing Method: Red Honey
Variety: Caturra, Catuai
TASTING NOTES: Honey, Cherry
DESCRIPTION:
Dona Francisca and Don Oscar Chacon of Las Lajas micromill are third-generation coffee producers in their family. Organic micromill gems, like Las Lajas, are quite rare from Costa Rica. Water use is minimal, since the coffee is not washed, but is instead milled using a sustainable honey process method—which Las Lajas is arguably the first in the world to develop.
This red honey process allows 100% of the mucilage (or the layer below the outer skin) to be left on, and the coffee is turned several times a day on drying beds—resulting in a caliber cup of coffee.
What we really enjoyed about this coffee was its amazing honey and berry flavor, along with a very clean, slightly lemony, smoothness. For us, the fragrance and aromatics were exceptional. We can see why the Chacon family truly prizes this particular red honey process coffee.