Costa Rica Las Lajas Estate Honey

OriginCosta Rica

ProcessHoney

Summary

Honey-processed Costa Rican coffee from the Las Lajas Estate in the Central Valley, grown at 1,400-1,600 m by third-generation producers Oscar and Francisca Chacón of Las Lajas Micromill, pioneers of Honey and Natural specialty processing in Costa Rica. The field blend of the region's common varieties likely includes Caturra, Catuai, Bourbon and Villa Sarchi. Ripe cherries are sorted and depulped with the mucilage left fully intact, then dried on raised beds, with drying times modulated to shape the cup. Expect cooked pineapple and mellow caramel, sugary sweetness and winey acidity.

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

Brew guide

Espresso

Coffee in: 21 g
Coffee out: 45 g
Time: 30 s

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Central Valley
Producer: Oscar and Francisca Chacón
Altitude: 1400 - 1600 m.a.s.l
Variety: Catuai, Bourbon, Caturra, Villa Sarchi
Notes: Caramel, Pineapple

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The roaster

St. Ali

St. Ali is a Melbourne-born specialty coffee roaster that's been at it since 2005, when they started roasting between café tables in a South Melbourne warehous…

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

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