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Costa Rican Coffee - Finca Las Lajas
Costa Rica Coffee Single Origin from Las Lajas
Costa Rican Coffee - Finca Las Lajas
Single Origin Costa Rica Coffee
Coffee Company roasting Costa Rica coffee

Costa Rican Coffee - Finca Las Lajas

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Fragrance/Aroma:  Sparkle of acidity. Delicate
Aftertaste: Prolonged
Sweetness: Medium
Acidity: Bright, vibrant
Body: Medium
Balance: Well balanced
Notes: Blackberry, lemongrass and orange. Complex

Overall: 86

The Red Honey process is a Las Lajas speciality which has been developed and refined over many seasons to ensure its superior and consistent cup profile.  This process involves drying the coffee on raised beds and being left unmoved for a period of less 24 hours.  It is then pulped in the morning and transported directly to the drying beds, where it is only turned once in the afternoon. 

This coffee has been processed according to the fully washed method at the Chacón Solano Family’s Las Lajas micromill, which in addition to processing all of the Las Lajas coffees also processes coffees from the surrounding region.  In fact, in 2008, the mill contributed to Francisca Cubillo Salas’ Cup of Excellence win!

The Chacón Solano Family has been growing coffee at Las Lajas for over 80 years and for three generations. The current generation, headed by Oscar and Francisca Chacón, began farming organically around 30 years ago and in 2000 became one of only a handful of farms in Costa Rica to be officially certified organic. The family strives not only to farm in an environmentally and socially responsible way, but also to produce coffee of the highest quality. They are innovative with regards to processing and were one of the early innovators in Costa Rica with regards to perfecting different honey and natural methods of processing.

Las Lajas is located at 1,300 to 1,500m in the foothills of the Poás volcano, in prime specialty coffee country in the Sabanilla de Alajuela region of Costa Rica’s Central Valley. This lush, fertile area is characterised by heavy and regular rainfall of around 3,000mm for 150 days of the year.

The farm produces 100% Arabica coffee, primarily Caturra and Catuaí varietals, which is grown in the shade of native trees. 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 the farm’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 fully washed method (see below). All of the left-over coffee pulp is recycled and used as fertiliser on the farm.

  • Normally all our coffee is packed in 200g, 500g or 1kg  foil-lined and valved bags, however for subscription coffee we use 400g bags only. 
  • All our coffees are roasted to order so we require at least one working day before we can dispatch your order.
  • Delivery charge for Subscription Product is FREE
  • Standard delivery is charged at £2 per order (mainland UK)
    For all orders over £20 (before delivery) delivery is FREE