Costa Rica Las Lajas Micromill, Finca El Chilamate Red Honey

chocolate, grapefruit, lemongrass

Regular price $19.00 Sale

View Cart
When two of our baristas went on a Costa Rican coffee trip this spring, they toured a few farms and washing stations learning about agronoy, coffee processing, and general aspects of life in a coffee growing region.  Included in this tour was Las Lajas, a highly regarded micromill run by Oscar and Francisca Chacon, third generation coffee producers known for being the first people to introduce honey process coffees to Costa Rica.

We were able to grab coffees from two different farms, processed by Las Lajas at two different levels of honey.  This process is known as a pulped natural in other parts of the world, as some of the pulp's mucilege is left on to dry, but not the whole cherry. At Las Lajas 100% of the mucilage is left on the coffee, and the coffee is dried in different stages of time and activity. The Chacons determine which process to use based on the weather on the day the coffee is harvested. Red Honey means the coffee is turned several times a day on the beds, but not as frequently as for yellow honey.

Las Lajas began producing honey coffees in 2008 by necessity, after an earthquake temporarily cut off their access to water.  The Chacons knew of natural processing techniques used in other countries and figured it was worth a shot to try in Costa Rica to avoid losing a bulk of their farm's harvest.

Aside from being leaders in their field, the Chacons are very environmentally minded and are one of the only certified-organic mills in their area.  Their preference to honey processing also enables them to cut back on water usage while processing coffees, as they don't have to soak the beans as long as a fully washed coffee would require.

Finca El Chilamate grows Caturra and Villa Sarchi (a natural Bourbon variety mutation native to Costa Rica) varieties at 1450masl.  We taste lots of citrus, especially grapefruit, when we brew it with a dripper, and notice rich chocolate added to the flavor profile when it hits the espresso machine.

Coffee sourcing and information aggregating credit due to the almighty Cafe Imports!