Las Lajas Honey

Origin

• 🇨🇷 Costa Rica· Central Valley

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25
• Comforting
  20

Super soft, smooth and silky with flavors of milk chocolate, caramel, Acacia honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and roasted nut with delicate orange and mango on the finish. Makes a great single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. espresso. The Chacón-Cubillo family has been growing coffee in the Highlands of the Central Valley in Costa Rica since 1936. Oscar and Francisca Chacón-Cubillo prepare their coffees with a refined approach to agriculture and exemplary cup quality standards. Their methods include cherry sugar content analysis as an indicator of ripeness prior to harvest. Their shade grown farm, Las Lajas, is classified as a Beneficio Ecologico and complies with an an extensive set of federal guidelines for ecological sustainability. Their coffees have been Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. winners in both 2008 and 2009. This Yellow Honey process micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. is prepared by pulping the coffee seeds from the cherry as a semi-washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee and then sun drying the coffee on patios prior to hulling. This process accentuates sweetness and has also imparted subtle citrus and tropical fruit characteristics to their coffee. We have been working with Oscar and Francisca since 2011 when they imported their first natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., organic certified micro-lot into the US, the fruit bomb known as Perla Negra. This is the third year in a row that we have partnered with them on the Las Lajas Yellow Honey micro-lot. This coffee is also available as part of our Costa Rica Micro-lot Tasting Pair with our San Diego AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. . After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. under hermetic seal until it is roasted as part of our Barrington Green Seal Program© . Origin- Costa Rica Region- Alajuela Locality- Sabanilla Producer- Oscar and Francisca Chacón Farm- Las Lajas Altitude- 4265 – 4922’ VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.- CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Process- Yellow Honey Process & Patio Sun Dried Roast- Medium