Costa Rica - Las Lajas - Black Honey

The beloved Las Lajas is back, and this time it’s even sweeter! The Chacon family’s expert honey processing shines in every cup of this batch with a sweet apple profile that's perfect for these fall mornings! 

In addition to sourcing and roasting with utmost care and intentionality, each bag features a graphic from Brandywine's in-house designer and is individually screenprinted and wax stamped. 

We Taste: Honeycrisp Apples, Rainier Cherry, Caramel

• Producer: Oscar and Francisca Chacon
• Mill: Las Lajas
• Elevation: 1500 MASL
• Varietals: Catuai, Caturra
• Milling Process: Honey
• Drying Process: Patio and solar dried machine

Process Info: A specialty of Las Lajas, the black honey process has been developed and refined over the seasons and involves the coffee being left on the patio for a period of 24 hours. This process is the longest honey process used at Las Lajas. The coffee is carefully dried in a solar dryer for 17-25 days, with 100% of the mucilage left intact. This process involves turning the coffee once per day, resulting in a unique and concentrated flavor profile that is both sweet and fruity.

More about what makes this coffee special...

Francisca Chacon and her husband Oscar are 3rd generation coffee producers in the Central Valley region of Costa Rica. Considered pioneers of honey and natural process coffees in Central America, Oscar and Francisca are constantly experimenting with new processing techniques and push for the perfect technique to produce a cup that expresses the inherent delicacy, harmony and complexity of their coffees. 

Both Francisca and Oscar believe in preservation of the environment. They were one of the first pioneers of high-quality honey and natural process coffees in Central America back in 2009 when they started experimenting with special processes. Water use at the mill is minimal, since their coffees do not undergo the washed process. During the harvest of their coffees they will measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the sweetest and most fruit-forward profile.