Undoubtedly one of the highlights of the coffee calendar, Las Lajas for us is just about the tastiest Costa Rican coffee out there and a firm favourite with the team here. It's one of those coffees that isn't just an all-rounder, it tastes incredible however you brew it.
In the cup you can expect seriously sweet tropical fruit flavours, plum acidity, a smooth, buttery body, and intense craft chocolate notes in the finish. There is truly epic complexity here - just sublime coffee.
Origin: Sabanilla de Alajuela, on the slopes of the Poás volcano.
Varietals: Caturra and Catuai
Processing: Black Honey
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87.5 (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.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......(information provided by Falcon Speciality)
Costa Rica is a small country but the diversity of climates found there and their impact on coffee production has led to a thriving coffee trade with a great reputation for quality. The first coffee was grown in the Central Valley, a lush, fertile region influenced by Atlantic weather patterns – and this is where Las Lajas coffee, which we have been buying since 2017, is grown by the Chacón family.
6 farms , owned by six brothers and together comprising 73ha and a mill are located in the town of Sabanilla de Alajuela, on the slopes of the Poás volcano. The mill stands at 1,300 masl and the farms above at 1,450-1,500 masl.
The mill, which produces about 2,000 exportable bags per year, is owned and run by Oscar Chacón and his wife Francisca, with help from their four children, the eldest of whom took the second level of the Q Processing course in 2020. The Chacón farms are mostly run along organic farming principles. It has become more costly and complicated to gain official organic certification, and the family felt that certification wasn’t adding sufficient value to their product and so they let their certification lapse.
However, organic principles have remained fundamental to their farming philosophy, with a chemical-free production process, pulp from the mill being used to make compost for the coffee plants, and processes that use only one cubic meter of water per day. Innovation is central to the farms, and the family has experimented with different coffee varieties. They now grow Caturra, Red and Yellow Catuai, Paraiso (Sarchimore and Catuai), Milenio, Villa Sarchi, Geisha, Pacamara and their most recent addition in 2019 – SL28.
The harvest here runs from December to February, and after harvest the coffees are floated using Penagos machines before being processed. The honeys are first dried on beds in the sun, being moved when the desired colour is reached; the longer the drying, the darker the honey (black honey is not moved at all for the first two days after pulping). When they move the patios, they flip the crust formed rather than create rows with a rake as they have found this makes for a more consistent lot.
Oscar and Francisca started working on their own but they now employ 20 people in the mill and up to 100 pickers. They pay 1,200 colones (about $2) per cajuela harvested, and a premium of 300 colones per cajuela ($0.50) is paid later for all the cajuelas picked (a cajuela – derived from caja meaning box – is Costa Rica’s unit of measurement for picking coffee and equates to approximately 12.5kg of cherries). The money is given to the head of the household, the woman, as it is their belief that money is better managed by the women in the family.
I think I'm in love with these beans.
Me too Amrish!! - so much complexity eh? Every year, these beans seem to get better and better, whatever they are doing over there it's getting amazing results. Thanks for taking the time to leave a review, we all really appreciate it.
The first time for subscripion Excellent !
Las Lajas - Costa Rica
Just cracked open at 7 days rest and its already superb. Lovely capp went down all too quickly and as usual with the good stuff wanted another but managed to restrain myself.. could this turn out as good as the Rianjangi..!?
It's amazing coffee isn't it? Really appreciate you taking the time to leave a review, you would have been one of the first to get this coffee! :)