Costa Rica Las Lajas Natural

Origin

• 🇨🇷 Costa Rica· Central Valley

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. A versatile 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. 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. from Las Lajas, Costa Rica Costa Rica Las Lajas Natural is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single origin grown and processed at the Las Lajas micro mill in Costa Rica's Central Valley. The CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. 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. is dried in the fruit (natural process), which loads the cup with sweetness. Expect cherry milk, Concord grape, 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 dark chocolate. Brews beautifully as both filter and espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Cherry Milk · Concord Grape · Dark Chocolate · Honey Silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a sweet, chocolate-truffle finish that carries across brew methods. Coffee Details Origin Costa Rica Region Central Valley Farm / Mill Las Lajas Micro Mill Producers Oscar & Francisca Chacon Variety Catuai Processing Natural Roast Level Light Tasting Notes Cherry milk, Concord grape, dark chocolate, honey About This Coffee Las Lajas is widely regarded as the premier micro mill in Costa Rica, and this lot shows why. Oscar and Francisca Chacon earned their reputation in the early 2000s after an earthquake halted their washing equipment mid-harvest. Forced to dry coffee with the fruit still on, they stumbled into honey and natural processing years before either was common in Costa Rica — and buyers kept paying more for those lots. Over the following decade the Chacons refined their fermentation and drying to a fine art, and roasters around the world followed them into the market. In 2016 they bought their own roaster so they could taste and measure every lot season over season, rare for producers anywhere. Their organic natural is named "Perla Negra", or Black Pearl: fresh berries, a smooth vanilla sweetness and a finish like rich chocolate truffles. How to Brew Costa Rica Las Lajas Natural Espresso Ratio 1 : 2.2 Dose 20g in Yield 42g out Time 25–35 seconds Filter Ratio 1 : 17 Dose 15g coffee Water 250ml at 93°C Time 3 minutes Pull or pour a touch finer if the cup tastes thin, coarser i