Costa Rica - Las Lajas Micromill Finca La Julia, Black Honey
$9.75 per pound
| Cupping Score | 86 |
|
Fragrance/Aroma |
Melon, cocoa, fudge, pineapple, pear, dried apple, melted vanilla ice cream |
|
Acidity |
Mixed berries, malic, red licorice |
| Flavor/Nuances |
Guava, peach, milk chocolate, baking spices, grape soda, mulled wine, cola, yellow cake, raisin, black cherre |
|
Sweetness |
Powdered sugar, yellow cake, dried mango |
|
Body/Mouthfeel |
Medium weight, juicy, creamy |
|
Finish/Aftertaste |
Candy-like, purple Jolly Rancher |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
We sourced this coffee as a limited green offering and for students to roast in our Advanced Roasting Workshop. We wanted a coffee that was complex and different from what our students might be used to working with. A small amount of 10lb bags are available.
Las Lajas Micromill processes coffees as washed, natural, and everything in between. The mill is owned by couple Oscar and Francisca Chacón. In 2005 they joined the micromill boom in Costa Rica to control costs of their coffee and manage quality control. In 2008, earthquakes pushed the couple to explore other processing methods due to lack of electricity and water. Francisca incorporated her knowledge of how coffee is processed in Africa and was able to pivot to natural processes on raised beds.
In your lineup
This is an offering for the top shelf. At the cafe, this would be a delightful pour over offering or flash iced brew. If you have a dedicated espresso grinder for single origin espresso offerings, a short or dense milk beverage like a cortado would be delicious
In roasting, managing heat before the middle of your mid phase is the name of the game. Move too fast and you will blow past lighter roast goals to highlight deep sweetness and complex acidity. We recommend spending 1:20-1:50 in development with 7°F - 12°F past first crack for your finish temperature.
Use our Profile
RoastPATH® profile recorded on an MCR-2D while roasting a 1.5kg batch.
| 0:00 | 400°F | Charge |
| 0:54 | Turning Point | |
| 5:10 | Green < Yellow | |
| 10:08 | 383°F | First Crack |
| 11:56 | 391°F | Drop |
Origin: Costa Rica
Region: Sabanilla de Alajuela, Central Valley
Farm: Finca La Julia
Variety: San Isidro
Process Method: Black Honey
Altitude: 1400-1600 masl
About
Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.
Las Lajas owns and operates the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.