Microlot | Costa Rica | Finca Las Lajas
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Experience Costa Rica
Costa Rica may be a small country, but it sure knows how to pack a punch when it comes to coffee. Its coffees have long been known for their wonderfully diverse cup profiles thanks to producers such as Oscar and Francisca Charon. Their dedication to quality and innovation has made them a kind of trailblazer in Costa Rican honey-processed coffees.
This white honey-processed microlot coffee is bound to delight your taste buds with its subtle fruity notes. Savour the rich flavours of dark chocolate and delicious cooked berries, all wrapped in a juicy mouthfeel and a sweet syrupy finish that lingers on your palate. Totally delicious!
What makes honey-processed coffees so special? Well, after the cherries are picked, the beans are de-pulped, but some of the sticky fruit mucilage is left on during the drying process. This helps to retain some of the unique characteristics of natural processed coffee, like a heavy body and sweet fruitiness, while reducing the drying time.
|Chocolatey||Wild & fruity|
|Light roast||Dark roast|
Suggested brewing methods:
More amazing stuff to know.
About this coffee.
- Grower: Oscar and Francisca Charon
- Farm: Finca Las Lajas
- Origin: Costa Rica, Sabanilla de Alajuela, Central Valley
- Processing method: White honey
- Varietal: Catuai, Caturra
- Altitude: 1400 - 1600 MASL
Try our brew recipe. Or create your own
Extraction ratio: 1 : 2
Extraction time: 28 - 32 seconds
Water temperature: 93.5oC
About the recipe
We used the Victoria Arduino Eagle One Prima and the Mythos MYG75 grinder to create this recipe for you. Try to replicate this recipe on your equipment or create your very own.
The dose is the amount of ground coffee that goes into the filter basket of your portafilter. Filter baskets come in different sizes. The size of your portafilter determines how much coffee (fill weight) it can hold. You don’t want to overfill or underfill the basket, as it will compromise the extraction.
The yield is how much delicious coffee you extract or, in order words, ends up in your cup.
And because you may have a different basket size than ours, you want to use a yield based on your dose and the given extraction ratio.
The extraction time tells you if the water has enough time to extract all the tasty goodness in the coffee. Adjusting your grind size will help you to achieve the suggested time in our recipe. You want to grind finer if you extract a yield in a shorter time. And grind coarser if you achieve the yield in a longer time than suggested.
Join our training courses.
Want to learn more about how to extract a tasty espresso? Join us for a fun and hands-on training course at our roastery.
Meet the producers behind this terrific coffee.
Oscar and Francisca Charon - Finca Las Lajas
Oscar and Francisca Chacón have a deep-seated passion for coffee that has been passed down through generations. Their dedication to quality and innovation has made them trailblazers in Costa Rica's specialty coffee industry, especially in Honey and Natural process coffee production.
In 2005, they took a leap of faith and invested in their own depulper, leading them to join the "micromill revolution." Although they were uncertain at first, their determination paid off when they discovered new and exciting flavor profiles.
Today, they create a range of Honey processed coffees with distinct flavours, each with a unique drying time. Their unwavering commitment to excellence and willingness to take risks has made them a true inspiration in the coffee world.
We explain white, yellow, gold, red and black honey.
What is honey-processed coffee?
Have you ever come across Honey processed coffee? This unique processing technique involves depulping coffee cherries while leaving some or all of the sticky fruit mucilage intact during the drying process.
Honey-processed coffee retains some of the desirable characteristics of a full natural processed coffee, such as a heavy body, sweet fruitiness with lower acidity, and deep chocolate notes.
The Honey process also speeds up the drying process significantly while reducing some of the risks of spoilage that can occur throughout drying. Producers in Costa Rica have experimented with the Honey process removing varying amounts of mucilage to achieve a particular flavour profile and to minimise the risk of spoilage throughout the drying process. This is where the terms white, yellow, gold, red, and black honey come in. White and yellow honeys have more mucilage removed, whereas gold, red, and black honey coffees have more mucilage remaining.
A brief history
Costa Rican coffee
Costa Rica has an absolutely
fascinating history when it comes to coffee! In fact, it was the first Central American country to establish a coffee industry. Since the 1820s, coffee has been a major agricultural export for the country, and it's a major part of the lives of its 5 million residents. Acknowledging just how important coffee is to the country, the national government founded Icafe in 1933. Icafe is dedicated to understanding, preserving, and promoting the coffee sector in Costa Rica, and advocating for smallholder coffee farmers, who make up a whopping 70% of the country's coffee-farming population and each hold fewer than 10 hectares.
Although Costa Rica produces less than 1% of the world's coffee, Costa Rica is known for its high-quality coffee with wonderfully diverse profiles and its commitment to sustainable coffee farming practices.
Coffee is grown in several regions throughout Costa Rica, including the Central Valley, Tarrazú, Tres Rios, and the Guanacaste region. These areas are known for their high-altitude regions and volcanic soil, which provide the ideal growing conditions for coffee plants.
One more interesting thing about coffee in Costa Rica is the way it is harvested. Unlike other coffee-growing countries, Costa Rica still relies on traditional harvesting methods, where the coffee cherries are hand-picked by skilled workers. This ensures that only the best coffee cherries are selected, resulting in a higher-quality coffee bean.