Las Lajas, Costa Rica (anaerobic Red Honey)

OriginCosta Rica

Roast levelLight

ProcessAnaerobic, Honey

Summary

Las Lajas is a single-origin specialty coffee from Costa Rica, produced by Francisca & Oscar Chacon at Las Lajas farm in Sabanilla de Alajuela, at the foot of the Poás Volcano. Grown at 1300-1825m altitude, it features the Ethiope Arabica variety. The processing is Anaerobic Red Honey: cherries are partially depulped then fermented in sealed oxygen-free tanks, concentrating sugars and flavours, followed by slow passive drying. The sensory profile offers vanilla, white chocolate, pecan nuts, and blackcurrants, with medium body, medium acidity, and high sweetness. Roasted Omni Light by World Vice-Champion Roaster Bogdan Georgescu, suitable for both filter and espresso.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

ProducerFrancisca & Oscar Chacon

Altitude1300 - 1825 m.a.s.l

NotesPecan, Blackcurrant, Vanilla, White Chocolate

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The roaster

Mabó Coffee

Mabó Coffee roasts with purpose in Bucharest, Romania—led by World Coffee Roasting Vice-Champion Bogdan Georgescu, the team was named one of the top three specialty coffee roasters in Europe. Their lineup spans single origins, rare microlots, competition-grade coffees, and thoughtful blends like the seasonal espresso MABÓ ABANTU, all roasted fresh with no old stock sitting on shelves. Three cafes across Bucharest—a specialty shop, a roastery café, and a bakery outpost—serve as home base, while subscriptions (single origin, rarity, mix, or office) keep subscribers stocked. The philosophy: roast with people in mind, both the growers and the drinkers. Every cup holds a whole world; they just make sure the journey there is beautiful.

AI-assisted description, based on roaster & cupping data.

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