Las Lajas - Costa Rica Filter

Coffee, Filter Roast, Filter Roast

Cupping Score: 91
 
    Flavours
    Passionfruit, Mango, Raspberry Jam
    Sample Brewing Method
    16g coffee to 250ml water, in a brew time of about 2:30 - 3:00.
    ABOUT THIS COFFEE

    Character
    The Chacóns are among the first coffee producers in Central America known for processing Honey and Natural Coffees and have won several awards. They are the pioneers in Costa Rica when it comes to perfecting various honey processing and dried natural methods. Their coffees are among the best in the country and convince harvest after harvest with the highest quality. Honey processing means that after separating the pulp from the beans, the coffee is placed directly in the sun to dry. A certain amount of mucilago, a thin layer of pulp from inside the coffee cherry, remains attached to the beans. This film influences the taste of the later roasted coffee bean. In terms of taste, the coffee develops a sweeter, fruitier and more intense flavour because the acids are somewhat reduced and the body becomes fuller as a result. Only small amounts of water are used in this type of drying, as the beans are not washed or fermented beforehand.
    Variety
    SL28
    Processing
    Black Diamond Natural
    Altitude
    1500 masl
    Fertilization
    organic
    Harvest year
    2022
    Harvest time
    Oct-Feb
    Soil type
    volcanic soils
    Shade type
    grown in the shadow
    Wet mill location
    on the farm
    ABOUT THE FARM

    Farm name
    Las Lajas
    Location
    Poas, Central Valley
    Farmer name
    Oscar and Francisca Chacón
    Producer type
    family owned farm
    Farm size
    33 ha
    Number of varieties planted
    different
    Other varieties planted on farm
    Lima, Gesha und weitere
    PROD_ATTR_WEITERE_FARMPRODUKTE
    verschiedenes
    Length of relationship
    a few years
    19grams - BLOODY GOOD COFFEE
    About this coffee

    An SL28 lot we have been eagerly waiting for: the flavour profile is dominated by boozy notes accentuated by fermentation: We taste intesive sweetness, tropical acids with a loud - i.e. very complex - mouthfeel. The aftertaste is also boozy with exotic fruits.

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