COSTA RICA | Las Lajas Estate Honey

Oscar and Francisca Chacón of Las Lajas Micromill are third-generation producers and among the very first in Costa Rica to produce Honey and Natural process specialty coffee. After years of delivering cherry to a cooperative at market price, they joined the "micromill revolution" in 2005, buying their own depulper to control quality and earn better prices. What began as experimentation has become mastery: the Chacóns now produce an extensive range of Honey coffees, modulating drying times to create distinct effects in the cup.

This Honey lot comes from the Las Lajas Estate in Costa Rica's Central Valley, grown at 1,400 to 1,600 metres from a field blend of the region's common varieties, likely including Caturra, Catuai, Bourbon and Villa Sarchi. In the Honey style Costa Rica has become famous for, ripe cherries are sorted and depulped with the mucilage left fully intact, then dried on raised beds, where the drying profile shapes the character of the final cup. Expect cooked pineapple and mellow caramel, sugary sweetness and winey acidity.

Produced by Oscar and Francisca Chacón at Las Lajas Estate, this Costa Rican offering from St. Ali highlights the distinct character of the Central Valley region. Located between 1400 and 1600 masl, the estate is renowned for its meticulous approach to the honey process, a method that leaves a portion of the coffee cherry’s mucilage on the bean during drying. This technique often bridges the gap between washed and natural coffees, frequently resulting in a heightened perception of sweetness and body.

In the cup, this lot presents a profile defined by cooked pineapple, mellow caramel, and a distinct winey acidity. While Costa Rica’s Central Valley is celebrated for its diverse microclimates, the specific processing choices here emphasize a sugary sweetness that lingers on the palate. For those looking to better identify these nuances, referencing a flavor wheel can be a helpful tool in mapping the complex interplay between the estate's processing methods and the inherent qualities of the harvest.