Costa Rica / Las Lajas – Finca La Julia

Las Lajas strikes again! We are lucky to have had several amazing coffees from this rockstar micromill in Costa Rica’s Central Valley. Most recently, we had a Black Diamond Natural from Finca La Esperanza. This Black Honey processed gem from Finca La Julia contrasts with that winey and jammy Natural, offering a slightly more mellow sweetness and clear cooked-fruit notes.

The way the ‘color’ of the honey-processed coffees is determined depends on how much mucilage is retained and how long the drying time is. Black Honey, for instance, retains almost all of the mucilage and can take 2-3 weeks to dry, whereas Yellow Honey retains closer to half and takes 1-2 weeks. Oscar and Francisca Chacon, owners of Las Lajas, developed the definitions of these different types of honey-processed beans themselves.

Coffee Profile

Flavor Notes:

Cooked Strawberry / Pie Crust / Cocoa

Producer:

Las Lajas

Region:

Sabanilla de Alajuela + Central Valley

Variety:

San Isidro

Process:

Black Honey

Coffee Bio

The San Isidro variety was named after the town it was developed in and is a Sarchimor hybrid. It is a hardy variety and is resilient against pests and disease. It can also produce very high-scoring coffees. Take a sip and see for yourself! This is like a warm strawberry pie in a mug—but it is still just coffee, we promise.

Produced by the renowned Las Lajas mill, this selection from Finca La Julia highlights the distinct character of the Sabanilla de Alajuela and Central Valley regions. The coffee features the San Isidro varietal, which is processed using the Black Honey method. In this specific technique, the coffee cherry is depulped but left with a significant amount of mucilage intact during drying, a process often associated with increased sweetness and body.

Spyhouse Coffee presents this lot with tasting notes of cooked strawberry, pie crust, and cocoa. While individual profiles vary, honey-processed coffees are frequently noted for their syrupy mouthfeel and complex sugars. To better understand how these specific descriptors align with broader sensory categories, you can explore the flavor wheel. This offering serves as a compelling example of how meticulous post-harvest processing can influence the final cup, bridging the gap between traditional washed coffees and more experimental, fruit-forward profiles.