Oscar and Francisca Chacón, the owners of Las Lajas Micromill, are third-generation coffee producers. 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.
This Black Honey microlot comes from the farm− Finca El Cerro. All Honey coffee is depulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. The intricacies of different honey processes create nuanced flavor characteristics in the beans.
Black Honey coffees are a laborious process and require constant monitoring. They are only turned once a day, resulting in longer drying times. The extended drying can produce bolder fruit flavors and a fuller-bodied, syrupy depth in comparison to other various honey processes.
Oscar and Francisca Chacón, the owners of Las Lajas Micromill, are third-generation coffee producers. 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.
This Black Honey microlot comes from the farm− Finca El Cerro. All Honey coffee is depulped to remove the skin of the cherry, and the coffee seed is allowed to dry with some or all of its sticky fruit mucilage intact. The intricacies of different honey processes create nuanced flavor characteristics in the beans.
Black Honey coffees are a laborious process and require constant monitoring. They are only turned once a day, resulting in longer drying times. The extended drying can produce bolder fruit flavors and a fuller-bodied, syrupy depth in comparison to other various honey processes.
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