LIMITADA: COSTA RICA LAS LAJAS

Origin

• 🇨🇷 Costa Rica

Tasting notes

We are excited to re-introduce our “LIMITADA” line. We carefully source fun, fresh, and funkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. coffees that we know our fellow coffee nerds will enjoy. Our latest addition to the line up comes from the micromill Las Lajas in Costa Rica. Owned by Oscar and Francisca Chacón who are committed to quality and innovation, and are among the very first farmers in Costa Rica to produce 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 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. specialty coffee. Black Diamond Natural process is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finished. What makes this process different from all the rest, is the intentional curing process. It is still a Natural process, but the drying period takes between 15 to 22 days. The drying process takes more attention than the rest of their Naturals. Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo; a passive drying process. With this process, they don’t want to harm the beans with high temperatures rather than allow the sugars of the mucilage to cold crystalize. They look to obtain a sweeter, more clear, and bright coffees with the Diamond process. costa-pour-over-video Here’s our recipe for brewing this coffee. Grind 19 grams 0:00 – 55 grams 0:40 – 192 grams 1:30 – 330 grams tot