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Las Lajas
THE MICROLOT RANGE
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An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100
MICROLOT
Las Lajas
Las Lajas
Sabanilla de Poas | Vallée Centrale
Costa Rica
Producer
Oscar et Francisca Chacón
Altitude
1500 m
Environment
Mountainous
Species
arabica
Varietal
Red catuai , Red caturra , Villa sarchi
Harvest period
December to february
Harvest type
Manual
Process
Black Honey
Drying
African beds
Sensory profile
« This coffee has a beautiful sweetness similar to that of honey. Its dried fruit and honey aromas are intense. Notes of tropical fruit, apple and caramel can also be detected, followed by an apricot and plum acidity at the end of the cup. »
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THE MICROLOT RANGE
Traceability: Plot
An exceptional coffee reflecting the passion, curiosity and expertise of a producer guided by innovation and a quest for perfection.
Quality
86+
Quantity
Rare
Education points
100

ABOUT

This coffee is produced in Costa Rica's Central Valley, at the Las Lajas farm and at an altitude of 1,500 metres. Its producers, Oscar and Francisca Chacón, have set up a structure for producing certified organic coffees. Las Lajas is currently one of Costa Rica's most popular farms, and for good reason: it is known to employ a unique drying method that involves leaving the coffee to rest for 24 hours.

The black honey process is the farm's specialty and has been tried, tested, developed and optimised over the seasons. It guarantees an intense cup profile based on fruity notes. Francisca and Oscar workhard to create a cup that faithfully expresses the delicacy, harmony and intricacy of their coffee. For our first year of collaboration, we wanted to begin with a Black Honey microlot.

LAS LAJAS

Las Lajas is one of Costa Rica's most famous farms, mainly for the diversity of its preparations and its exceptional drying techniques. The farm is situated in the Central Valley at an altitude of 1,500 metres, in the heart of the Sabanilla province near the Poas volcano. Its certified organic coffees are recognised for their excellence.

The farm receives and processes coffee from some neighbouring farms at its Las Lajas beneficio. It prepares its coffees with respect for the farm's values, in harmony with its environment.


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Rainfall
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Temperature
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Preparation

The cherriesare sorted using canal water to remove any unripe fruit and foreign matter, before then being de-pulped and transferred directly to African beds to dry. The cherry skin is removed leaving 100% of the mucilage attached to the bean. The coffee is then left untouched for 24 hours.

LAS LAJAS

Strengths

Black Honey | Organic Coffee | Unique Drying Method

The history of the producer

The story
of the producer

The producers who work at the Las Lajas farm are Francisca and Oscar Chacón. Enthusiastic and fully dedicated to their production, they are constantly experimenting with new ways of preparing and drying coffee so that it expresses its true nature, delicacy, harmony and intricacy in the cup.
It was Francisca and Oscar who created the Las Lajas beneficio, where they provide all the necessary expertise and care to prepare coffees sourced from a number of neighbouring farms. The Las Lajas beneficio is certified organic. In addition, their passion for coffee and their dedication have encouraged them to experiment with different preparations, including yellow, red and black honey processes.

Each year, the two producers face new climatic and economic constraints. Despite these challenges, the Chacón family remains true to its values and continues to produce as much certified organic coffee as possible, while working in harmony with the environment.

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