Produced by third generation farmers Francisca and Oscar Chacon, this Las Lajas shimmers with vibrant fruit ranging from blackberry to pear to cherry. Subtle acidity, a lightly syrupy mouthfeel and generous sweetness contribute to its rich complexity. Frequently the coffee of choice in barista competitions and The Cup of Excellence, Las Lajas coffees are renowned for their natural and honey processing methods, approaches that greatly reduce water consumption and demand precisely executed drying protocols. It should be noted that special care was taken with this microlot to ensure that only cherries with sufficient sugar content were selected. This Las Lajas is one exceptional coffee.
The Chacon family established Las Lajas in 2006, one of the first modern micro-mills in the country. Located in the Central Valley region containing the provinces of San Jose, Heredia and Alajuela, Las Lajas now stands at the forefront of Costa Rica's micro-mill processing trend. Unfortunately, the Chacon's lives weren't always so charmed.
Having once relied on large multinationals to process their coffee cherries, the family struggled to meet expenses while addressing the rising costs of organic farm management and labor. They decided that building a micro-mill would secure profitability and their future.
Yet, when an earthquake in 2008 disrupted the Chacon's access to water and electricity during the harvest season (traditional methods in Central and South American require fresh water), they relied on the best available method to process their crop: dry processing. This approach involves drying and fermenting the cherries on patios or raised beds. The fruit-forward coffees that resulted from this decision have been so impressive that the family now focuses exclusively on this method to produce "dry-processed" or "natural" coffees.
Over the past decade, the Chacon family has remained committed to a balanced environmental impact and expressive flavor profiles. Although the family farms have remained certified organic, coffee processing is routinely in a state of reinvention as the family strives for excellence in every facet of production.
Brewing Applications: Fruity as a pour over and delicious as an espresso
Grower: Oscar and Francisca Chacon/Beneficio Las Lajas
Variety: Bourbon, Catuai, Caturra, Villa Sarchi, and SL28
Region: Sabanetilla, Poas, Alajuela, Costa Rica
Harvest: December - February
Altitude: 1300-1600 meters
Soil: Volcanic loam
Process: Full natural and dried in the sun on patios and raised beds