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Costa Rica Las Lajas

Costa Rica Las Lajas

Regular price 67,00 zl
Regular price Sale price 67,00 zl
Sale Sold out
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Po roku przerwy do naszych zbiorów powraca słynna kawa Costa Rica Las Lajas, tym razem prezentując się w procesie Honey. Charakteryzuje się krągłym body, jest niezwykle kompleksowa, z wyraźnie wyczuwalnymi nutami maliny, rumu, owoców tropikalnych, delikatnego anyżu i toffee.

Waga
Opakowanie
Mielenie

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Perfect for: drip, aeropress, French press, Chemex (alternative methods) and pour-over coffee machines. Our packaging is compostable and the labels are made of paper.

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Data

Country of origin Costa Rica
Filter roast profile (light)
Honey Process
Alajuela Region , Sabanilla
Flavor profile Raspberries, rum, tropical fruits
Caturra/Catuai variety
Altitude 1500 - 1700 m above sea level
Weight 200g

Producer

The producer is Oscar Chacón Solano and his family, and the farm is called Las Lajas. In 1988, after the death of Oscar Chacón's father, his inheritance of 50 hectares of land went to his six children. From that moment on, the Chacón siblings decided to change the coffee production system, focusing their efforts on protecting the environment, providing stable employment for their employees, and maintaining coffee culture in the family and community.

In the early 21st century, Oscar Chacón and Francisca Cubillo, representing the third generation of coffee producers in their family, decided to process coffee from their own farms, which gave rise to the ecological benefits of Las Lajas. During these early years, Oscar and Francisca strived for excellence and to offer a differentiated product to the coffee market. Hence, in 2006, they introduced the natural process when an earthquake left the Sabanilla area for a long time without electricity and water, making it impossible to carry out the traditional washing process. They export 2,700 bags of coffee annually.

Process

After processing and achieving the optimal degree of coffee dryness (11%), the beans are packed in new bags and labeled according to the assigned batch, and then stored in the warehouse for rest. It is recommended that the coffee rest for approximately 60 days or more before being exported.

In the process of creating Yellow Diamond Coffee, the coffee beans are first gently cracked, retaining most of the pulp. They are then transferred to an anaerobic digestion tank where they remain for approximately 84 hours. After this fermentation period, the coffee is transferred to dryers, where the drying process lasts from 15 to 20 days.

Farm

All coffee processed at Las Lajas is produced by the Chacón family. The farm has an average area of ​​100 hectares, with a yield of approximately 30 fanegas per hectare. Over the last 5 years, the process of crop renovation and diversification has begun.

Various tree species are used to increase soil fertility, including legumes, which help absorb atmospheric nitrogen. Additionally, native fruit trees such as bananas and oranges are used for consumption by the Chacón family. The main fertilizer is compost, containing pulp from coffee processing and waste from nearby mills. The harvest is done manually, through careful selection of 100% ripe beans with a high brix content. It runs from December to the end of February, and harvested batches are then separated by variety and farm at the mill, allowing for the production of specialized micro-batches.