Flavour notes: Candy-like, clean, floral. Raspberry, well rounded, winey.
Origin: Costa Rica
Region: Sabanilla de Alajuela
Farm: Las Lajas
Producer: Francisca & Oscar Chacón Process: Black Honey
Altitude: 1300 - 1825 masl Varietal: Caturra & Catuai
SCA score: 87
Green coffee importer: 88 Graines
The Las Lajas micro mill is a renowned coffee processing facility located in the Sabanilla de Alajuela region of Costa Rica. It is recognized for producing high-quality specialty coffee using organic and sustainable methods. The micro mill is owned and operated by the Chacón family, specifically Oscar and Francisca Chacón, who have gained international recognition for their innovative coffee processing techniques.
The Chacón family have been growing coffee for three generations. Oscar Chacón and his wife Francisa, who run the farm, faced their difficult yet defining moment in 1995, when Oscar’s father died of cancer. Deeply suspicious that various agrichemicals stored below the living quarters and widely used on the farm at the time were responsible for Mr Chacón’s cancer, Oscar and Francisca responded by banning the use of such chemicals from Las Lajas. Transitioning to eco-friendly and sustainable organic practices was the only way forward and it took five years to rehabilitate the soil and change around the whole complex and intertwined system of agricultural practices. In 2000, Finca Las Lajas became the first coffee estate in Costa Rica to be certified organic.
88 Graines’s story with the Las Lajas Micro Mill goes back to 2017 when they first started to travel around coffee origins. Jola and Agata met Francisca and Oscar back then and were inspired by their story and their hard work that they put into creating a very efficient and professional coffee business. It wasn't until 2023 that they reconnected and actually were able to collaborate.
Revisiting the mill was a very sentimental experience for them and even more mind blowing was the fact that their operation became even more efficient and impressive and the amazing coffees are the result of it. Las Lajas micro mill has become an absolute expert in honey, natural and experimental processing.
Black Honey and Red Honey processes are two distinct variations of the honey process used at the Las Lajas micro mill. In the black honey process during the drying process, the mucilage undergoes a longer fermentation period, resulting in a darker colour and a more pronounced flavour development. The beans are frequently turned and monitored to ensure even drying and prevent fermentation issues. The extended fermentation time can lead to increased sweetness, complexity, and unique flavour profiles in the final cup. However, the beans still retain some of the characteristics and flavours associated with honey-processed coffees, such as increased sweetness and a unique taste profile. The final product is an organic coffee of true distinction that is sweet, syrupy and dominant with the bouquet of ripe fruit flavours.