Costa Rica Las Lajas Anaerobic Honey

Summary

A deeply sweet microlot from Las Lajas micro mill in the Central Valley of Costa Rica, owned by Oscar and Francisca Chacon. This coffee is of the Catuai variety, grown at 1600 MASL. Processed using an anaerobic natural method with 36 hours of limited oxygen fermentation, then patio dried for approximately twenty days. The cup profile offers notes of candied lemon, cacao, and mixed berries with deep sweetness and vibrant acidity. Roasted to a moderate level, suitable for both filter and espresso preparation.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

87.5

Region

Central Valley

Producer

Las Lajas

Altitude

1600 m.a.s.l

Variety

Catuai

Notes

Cocoa, Lemon

The roaster

Onyx Coffee Lab USA

Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…