Costa Rica Las Lajas Anaerobic Honey

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Bold
  50
• Experimental
  50
• Funky
  40
• Sweet
  25

This deeply sweet microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. comes to us from our friends at Las Lajas. The proprietary "Yellow Diamond" honey processHoney 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. involves complex extended fermentation and drying curves, yielding complexity and tart 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. in the cup. We consider this lot to be experimental for its innovative anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. processing, bringing forward a deep sweetness and vibrant acidity, reminiscent of berries and dark chocolate.