Costa Rica Las Lajas

From the Las Lajas micromill in Sabanilla de Alajuela, this Sarchimor microlot is a black honey process with a rich sweetness, red grape acidity, and notes of allspice and cloves.

FARM/CO-OP: Finca El Cerro, Las Lajas REGION: Sabanilla de Alajuela, Central Valley ORIGIN: Costa Rica VARIETY: Sarchimor PROCESSING METHOD: Black Honey ELEVATION: 1,400-1,600 masl

TASTE: Ganache | Red Grape | Allspice

ROAST: Medium Light

A decadent single-variety black honey microlot produced by Oscar and Francisca Chacón at Las Lajas Micromill in Costa Rica. Oscar and Francisca have been experimenting with honey processing for decades, paving the way for new and exciting flavor profiles coming out of Costa Rica, as well as developing methods that would eventually be used all over the world. One example of this development is black honey processing. Las Lajas is widely credited with being the first place where the black honey processing methods were used. The longer fermentation times allow for the development of unique and vibrant flavors, which we're so excited to be able to showcase with this lot from Las Lajas! In the cup, we're tasting notes of red grape and spices, complemented with a rich body reminiscent of chocolate ganache.

Learn more about this black honey process microlot from Costa Rica →

Produced by Oscar and Francisca Chacón in the Sabanilla de Alajuela region of the Central Valley, this Costa Rica Las Lajas offering from Ozo Coffee showcases the meticulous craftsmanship of the Costa Rica · Sabanilla de Alajuela, Central Valley region. The coffee features the Sarchimor varietal, a hybrid known for its resilience and adaptability. By utilizing the Black Honey process, the producers leave a significant amount of mucilage on the bean during drying, which often contributes to a syrupy body and heightened sweetness. For those interested in how such techniques influence the cup, our processing methods explainer provides further insight into the impact of honey-processing on flavor development. When evaluating the complex profile of ganache, red grape, allspice, and cloves, referencing the flavor wheel can help identify the nuanced aromatic compounds present in this specific lot. This selection highlights the distinct character achievable through careful post-harvest management at 1400-1600 masl.