Costa Rica Las Lajas Anaerobic Honey

OriginCosta Rica

Roast levelMedium

ProcessAnaerobic, Natural

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.

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

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

Cupping score87.5

ProducerLas Lajas

Altitude1600 m.a.s.l

VarietyCatuai

NotesCocoa, Lemon

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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 and a trophy case full of barista and brewer's cup championships, they source exceptional single origins from across the globe, roasting each with meticulous precision. Every coffee is tracked at 2, 5, and 10 days post-roast to understand how it ages. Fresh rotations are the norm—no stale bins here. Their philosophy? Never settle for good enough. Onyx also runs a dedicated EU storefront (Onyx Coffee Lab EU) shipping from a Rotterdam-area roastery, making their beans more accessible across Europe — same roaster, same beans, two regional webshops.

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

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