Our second year with an offering from the Las Lajas micro-lot processing mill
Purple coffee with a dynamic flavor profile
Oscar and Francisca Chacon are third-generation producers. Their farm, Calle Lajas, is located on the slopes of the Poas Volcano. Up until 2005, they were selling their coffee cherry to the local cooperative for market price. Then, they decided to buy the equipment to build their own mill, Las Lajas, to process coffee. They gained full control of the processing of the coffee from start to finish to increase quality and run experiments to observe the different flavors that can be achieved. Another benefit is running the marketing and controlling the sales of their coffee for the higher prices it's worth.
The Chacons began experimenting and fully admit they had no idea what they were doing or where it would lead. They were some of the first farmers in Costa Rica to produce high-quality honeys and naturals. They honed their process, and by manipulating the drying stage of processing, can get different effects in the cup. This enables them to create a range of honey and naturally processed coffee. This lot uses their red honey process on Caturra and Catuai cultivars.
Their dedication and hard work extend to sustainability practices as well. To combat rising temperatures, they have planted more shade trees and implemented an irrigation system for the unpredictable rains. The coffee produced from Calle Lajas is an outstandingly clean coffee that has intense, juicy flavors and layered complexity. Get dialed-in to grape soda and tangerine with a jammy mouthfeel by starting with a 1:16.5 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.