In keeping with the pure tradition of Sumatran island coffees, this coffee exhibits a very vegetal profile. Its sweetness brings forth captivating flavors of green grape, and even green apple. A vanilla and pleasant finish in the mouth makes it an ideal slow brew.
Same producteur, same relationship, new crops
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.
A REGION OF SMALL PRODUCERS
This coffee comes from a small coffee processing mill in the Pegasing district of Takengon, located in the Aceh region, renowned for its coffee production. The Asman Gayo mill serves several small producers from the surrounding villages. It's worth noting that 80% of the producers are women, and 95% are small farms, barely reaching one hectare in size.
Several years ago, these producers were displaced from their homes and lands due to a natural disaster. It's in this region that they rebuilt their lives and farms with a focus on coffee.
why is black honey a unique coffee?
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.