Costa Rica Las Lajas

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Farm:  Finca Cumbres de Poas
Owner:  Chacon Solano Family
Region:  Alajueala, Central Valley
Altitude:  1,500 - 1,550 m.a.s.l
Process:  Yellow Honey
Varietal:  Caturra

Syrupy mouthfeel, milk chocolate and orange sweetness, plum acidity.

Finca Cumbres de Poas is located in the foothills of the Poás volcano, in prime specialty coffee country in the Sabanilla de Alajuela region of Costa Rica’s Central Valley.
Organic composts are produced on site using vermiculture (worm composting), and the production process is entirely free of chemicals and agro-toxins.
The harvest starts in December and runs until February. The cherries are selectively handpicked, to ensure that only fully ripe and good quality cherries are collected. These are then processed at Las Lajas’s state-of-the-art micromill, where the cherries are pulped using an ecological ‘dry’ pulper, saving thousands of litres of water in the process. The bean is then processed according to the Yellow Honey method (see below). All of the left-over coffee pulp is recycled and used as fertiliser on the farm.
About Processing:
This coffee has been processed according to the Yellow Honey method at the Chacón Solano Family’s Las Lajas micromill.
‘Honey’ processing is a form of pulped natural process that is common across Costa Rica. Different designations of white, yellow, red and black honey are commonly used among Central and South American farmers and commonly refer to differences in:
  • the amount of mucilage left on the bean after pulping
  • how the beans are dried (i.e. direct sunlight or shaded conditions)
  • the length of time and conditions under which the beans are dried.
Loosely, the following guidelines are followed when categorising a yellow honey:
  • 50% of the mucilage remains on the beans
  • Beans are dried in conditions of low wind and medium sunlight
  • Beans are raked on the first morning and then only once or twice in the afternoon