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Coffee
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Everything Else
£13.50
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'We always buy coffee from this farm because it always stands out on the cupping table. This year is no exception. Beautiful coffee.'
This coffee is always a delight. Big fruit notes, and a really nice tartness that is beautifully balanced by huge sweetness. Somehow it works across all brew methods too, despite the pronounced acidity.
In the cup, it reminds us of gooseberries, cherries and pink lemonade. It's sweet, complex and delicious. Grind a bit finer than usual in espresso to bring it all together and you'll no doubt enjoy a balanced, fruity and sweet shot. Add milk, and you'll tap into tropical fruit notes, mango maybe?
Personally, I love this as filter coffee the most. I love it when coffee this complex is so sweet and well balanced. It makes for a very more-ish coffee that I can drink all day.
Origin: Las Lajas, Alajuela, Sabanilla, Costa Rica.
Varietals: Caturra and Catuai
Processing: Natural
Roast degree: 129 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 86 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The farm is located in Sabanilla de Alajuela, Costa Rica. All the coffee processed by Las Lajas is produced by the Chacon family. The farm is situated at an altitude range of 1500 to 1700 meters above sea level.
Various tree species are used, predominantly legumes that help absorb atmospheric nitrogen and transfer it to the soil. Also, native trees from the area, such as bananas, plantains, and oranges, are used for family consumption. Their main fertilizer is a compost-like organic fertilizer, using the pulp from the coffee processing and other waste from nearby mills to create their natural fertilizer. This is further supplemented with liming amendments and minerals like K-Mag (potassium, magnesium, and sulfur). They have a 20% yearly renewal system, which includes pruning and replanting worn-out lots. The farm is continuously engaged in an agroecological process with the planting of shade trees.
At Las Lajas, they harvest and process their own coffee to achieve a high cup quality. Initially, during the harvesting process, they select the 100% ripe beans. Then, the coffee is transported from the farm to the Las Lajas mill. After processing the coffee and achieving optimal drying levels (11%), the coffee is packed in new bags and labeled according to the assigned lot for subsequent rest in the warehouse. The coffee should rest for around 60 days or more before it is exported.
