FREE SHIPPING IN CANADA ON ORDERS OVER 3LB OR $55
On the nose, this Honey processed coffee tends towards slightly sweet orange notes. In espresso, it is the acidity of intense red fruits (strawberries, raspberries) that will prevail at the start of the mouth, before giving way to the sweeter aromas evoking pastries. The finish even evokes the Grand Marnier.
In filter, it is a very fruity and silky coffee, with notes of natural honey and red fruit, with a very floral body.
Country: Costa Rica
Region: Sabanilla De Alajuela
Altitude: 1300-1500 M
Farm: Finca San Luis
Variety: Caturra and Catuai
Process: Black Honey
Roast: Pale
Manual Espresso, Filter, Chemex, Aeropress
Since our first visit in 2015 to the Las Lajas cooperative, our relationships and exchanges with local producers have continued to increase. This allows us to roast complex and interesting specialty coffees, of incomparable quality from year to year.
It is from 1300 M above sea level that the Chacon Solano family has grown their coffee for over 80 years and three generations. The current genereation led by Oscar and Francisca Chacon has started organic farming about 30 years ago and became one of the few Costa Rica farm to be officially certified organic. They are also pioneers in Costa Rica when it comes to honey processes. This new batch comes directly from the family farm, and was harvested that this year.
Since our first visit in 2015 to the Las Lajas cooperative, our relationships and exchanges with local producers have continued to increase. This allows us to roast complex and interesting specialty coffees, of incomparable quality from year to year.
It is from 1300 M above sea level that the Chacon Solano family has grown their coffee for over 80 years and three generations. The current genereation led by Oscar and Francisca Chacon has started organic farming about 30 years ago and became one of the few Costa Rica farm to be officially certified organic. They are also pioneers in Costa Rica when it comes to honey processes. This new batch comes directly from the family farm, and was harvested that this year.
It is above all the drying process that makes this coffee particularly unique:
The freshly picked cherries are sorted in a flotation tank (or by hand). Foreign bodies, waste and leaves are removed and discarded
The ripe and healthy fruits are then pulped using a machine which takes care to remove the minimum mucilage possible. Once pulped, the coffee cherries are put in the sun to dry: they are often spread out on an African bed, a patio or a concrecte slab.
The rest of the mucilage around the bean then caramelizes and takes on a more amber color, then the bean absorbs the sugar contained in the mucilage.
It is above all the drying process that makes this coffee particularly unique:
The freshly picked cherries are sorted in a flotation tank (or by hand). Foreign bodies, waste and leaves are removed and discarded
The ripe and healthy fruits are then pulped using a machine which takes care to remove the minimum mucilage possible. Once pulped, the coffee cherries are put in the sun to dry: they are often spread out on an African bed, a patio or a concrecte slab.
The rest of the mucilage around the bean then caramelizes and takes on a more amber color, then the bean absorbs the sugar contained in the mucilage.
Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.
By clicking enter you are verifying that you are old enough to consume alcohol.