|Single Origin||COSTA RICA|
|Region||Sabanilla de Alajuela, Central Valley|
|Farm||Las Lajas Micromill, Finca Calle Lajas|
|Taste||Cherry, cranberry, milk chocolate flavors with hints of rose and winey fruit acidity|
Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers who are committed to quality and innovation.
The micromill is also one of the only certified-organic mills in the area, and the Chacons take their environmental impact very seriously. As average temperatures rise and the weather patterns change, the Chacons are considering adding more shade trees to their farm to moderate the heat, and to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years. To mitigate their water usage, Oscar uses a Penagos demucilaging machine to depulp his coffee, which has cut the Chacon's water consumption down to almost nothing.
The Chacons determine which process to use based on the weather on the day the coffee is harvested, as well as the desired profile.
- Yellow Honey: Coffee is turned hourly on raised beds.
- Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey.
- Black Honey: The coffee is only turned once per day.