Las Lajas

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.

The Central Valley of Costa Rica is the heart of the country’s coffee industry.

frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region.

This is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finished From 20 to 30 days60

Expect flavors of cooked plum & melon, with a complex acidity and sweetness