A balanced and approachable Costa Rican coffee with cocoa, mild fresh citrus, tart acidity, and mellow fruit-like sweetness. Honey processing adds sweetness and body while preserving the clean, vibrant character of this high-elevation Central Valley coffee. Well suited for pour-over, the OXO Rapid Brewer, and traditional drip brewing
| Micromill | Las Lajas |
|---|---|
| Process | Honey |
| Variety | Common Costa Rican Varieties |
| Elevation | 1400–1600 MASL |
| Region | Sabanilla de Alajuela, Central Valley |
| Country | Costa Rica |
| Harvest | December–April |
A defining factor in this coffee's flavor is how it is processed.
What is Honey Processing?
Honey processing is a method where the skin of the coffee cherry is removed while some of the naturally sweet, sticky fruit layer—called mucilage—is left on the coffee seed during drying.
Honey processing retains some of the clarity associated with washed coffee while allowing the remaining fruit mucilage to contribute additional sweetness, body, and complexity.
COSTA RICA
Let’s dive into the history and story behind this Costa Rica Las Lajas Estate Honey coffee. Produced at Las Lajas Micromill in Sabanilla de Alajuela, this coffee comes from a family operation that has played an important role in the development and popularization of honey and natural processing in Costa Rica.
Las Lajas Micromill: History and Context
Las Lajas is operated by third-generation coffee producers Oscar Chacón and Francisca Cubillo, whose family has a long history of coffee production in Costa Rica. Located in Sabanilla de Alajuela in the Central Valley, the micromill has become particularly well known for its innovative approach to honey and natural coffee processing.
Oscar and Francisca began processing coffee from their own farms rather than simply delivering harvested cherries to a larger mill, giving them greater control over quality and processing. Their experimentation eventually helped establish Las Lajas as one of Costa Rica’s recognized innovators in honey-processed and natural specialty coffees.
Why Process This Way?
Honey processing creates a balance between the clean, bright character of washed coffee and the deeper sweetness and fruit character of natural processing. Las Lajas is particularly experienced with this methodology, carefully managing airflow, drying time and agitation to influence flavor development.
For this coffee, the result is a balanced cup with cocoa, fresh citrus, and mellow fruit-like sweetness.