Francisca and Oscar Chacon produced this black honey organic microlot in the Central Valley region of Costa Rica. Their mill pioneered natural and honey processed coffees in the region. While natural processing leaves the whole coffee cherry on the seed (coffee "bean") while drying, "honey" processing removes the fruit peel and leaves just the sweet and sticky pulp. (It doesn't involve honey at all!)
Not only do these methods preserve water (by providing an alternative to washed processing), they also offer up coffees that are both more delicate and complex. Variations in honey processing yield different results. Black honey processing has the longest drying time (24 hours) of all the Las Lajas coffees and the result is a stunningly sweet espresso, a creamy drip coffee, and a juicy iced coffee that is perfect for the transition between winter and spring.
Black honey coffees are better the sooner they're roasted after the green beans arrive, so we only bought ONE bag of this special microlot. You don't want to miss it.
Origin: Costa Rica
Region: Sabanilla del Poas
Mill: Beneficio Las Lajas
Grower: Oscar & Francisca Chacon
Roast profile: Light (city)
Tasting notes: melon + agave
Process: black honey
Drying: sun dried on patios
Elevation: 1400 meters
Varieties/Cultivars: Caturra and Catuai