Costa Rica - Las Lajas Micro-Mill - Finca La Julia - Yellow Honey
Flavor Profile - Smooth with bright lemon, milk chocolate and honey laced body, hints of almond and that transition to a satisfying savory finish.
Costa Rica - Las Lajas Micro-Mill - Yellow Honey - Micro-Lot Coffee
-Farm: La Julia
-Region: Sabanilla de Alajuela, Central Valley
-Process: Yellow Honey (Amarilla Miel)
-Altitude: 1450 meters
-Variety: Caturra, Catuai
Yellow Honey- turned hourly each day: Finca Guachepelin – later this summer.
More Info About This Coffee:
Yellow Honey lots from the Las Lajas Micro-mill are turned hourly each day during drying. Look for Red Honey (turned a few times per day), Black Honey (turned once per day), Perla Negra (full natural process) variants in the coming months. If we get enough interest, we will run a flight of the 4 in a packaged gift set over the holidays.
In the honey process (also known as pulped natural) the skin and varying amounts of fruit are removed (pulped) from the cherry before drying. This is in contrast to traditional wet-processing where the pulped-cherry is wet fermented and then washed before drying. When done well, honey processed coffees are more complex with viscous body and softer acidity, the trade off is a reduction in acidity and some loss of clarity vs traditional wet-processed coffees.
Even More Info on This Micro-Mill:
Benefico Ecological Las Lajas- a quality bent and rare for Costa Rica organic micro-mill located in Sabanilla de Alajuela, in the Central Valley region of Costa Rica, is owned by third generation coffee farmers Dona Francisca and Don Oscar Chacon. Their farm, Finca El Chilamate, is situated 1450 meters above sea level.
At Las Lajas, their commitment to the environment has led them to focus solely on water sparing milling methods using the latest Penagos technology. Their honey processes leave nearly 100% of the fruit intact before sun drying on raised screens.
Micro Lot- in the coffee trade a normal lot of coffee is 37,500 pounds, the amount that fits in a shipping container, not coincidentally, it is also the amount of the ICE “C” futures contract traded in New York. In specialty coffee, we are undergoing a micro-lot revolution where specially prepared coffees from select micro-regions, altitudes and/or day(s) of picking within larger farms or cooperatives are kept separate from normal specialty and commodity lots. These coffees promise to cup better, while more uniquely expressing their terroir. And yes, we pay more, sometimes considerably more, for them.