Finca Las Lajas- Costa Rica
Origin: Costa Rica Region: Sabanilla de Alajuela, Central Valley Farm: Finca Las Lajas Importer: Cafe Imports Process: Natural Altitude: 1450masl Variety: Villa Sarchi/ Caturra Harvest Season: Jan-Mar
Sugary sweet with lots of acidity and a smooth mouthfeel; boozy fruit flavors with blackberry and caramel.
Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation, and are probably best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Oscar uses a Penagos demucilaginator to depulp his coffee, and since the coffees are all natural or honey process, very little water is used at the mill. Harvesting and processing are overseen with great care by both Oscar and Francisca: During the harvest, Francisca will measure the Brix of the cherry to determine the optimal ripeness, and picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors: Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys.
Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day.
Las Lajas began producing honey coffees in 2008, after an earthquake cut off the mill's access to water for several weeks. Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees, so he tried it with his harvest that year. Around that same time, Cafe Imports founder and president Andrew Miller visited the area, and was so impressed by the flavor of the Chacons' coffee he became one of the first buyers of the new process. Oscar believes that just as the roast profile will change the flavor of a coffee, the drying curve also has an impact. He wants the drying to happen slowly, which means that production is necessarily limited. The Chacons produce several different types of Honeys and Naturals: For their Honeys, 100% of the mucilage is left on the coffee, and the coffee is dried in different ways. The Chacons determine which process to use based on the weather on the day the coffee is harvested.