Costa Rica Las Lajas Anaerobic Honey

Summary

This coffee comes from Las Lajas Micromill, a family-owned producer in Costa Rica, run by Francisca Cubillo and Oscar Chacón. The lot, called Yellow Diamond, is part of an experimental series of processing methods. It undergoes a controlled anaerobic honey fermentation: ripe cherries are selected, the skin and pulp are removed leaving 100% of the mucilage, then fermented without oxygen for about 84 hours. After fermentation, the coffee is dried slowly on raised beds for 15–20 days, then rested for about 60 days before export. The farm is certified organic and located in Sabanilla de Alajuela near the Poás Volcano. The coffee is a blend of 70% Villa Sarchi and 30% Geisha varieties, grown at 1400–1600 meters. The flavour profile is described as elegant and balanced, with fresh fruit acidity and deep caramelized sweetness, featuring notes of blueberry jam, cloudberry, and dried cranberries.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Price

€€€€

Region

Sabanilla de Alejela

Producer

Las Lajas Micromill – Francisca Cubillo and Oscar Chacón

Altitude

1400 - 1600 m.a.s.l

Variety

Geisha, Villa Sarchi

Notes

Cranberry, Cloudberry, Blueberry

The roaster

Gringo Nordic

Gringo Nordic is a curious little specialty coffee roaster in Gothenburg, Sweden, sourcing 100% transparent single-origin coffees from farms, estates, and coop…