Las Lajas - Red Honey Java
Region: Tarrazu
Elevation: 1500 MASL
Cultivar: Java
Process: Red Honey
Notes: Dried Apricot, Rosewater, Cherry Cordial, Peach Preserves
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Oscar and Fransica Chacon are third-generation coffee farmers in Costa Rica known for pioneering Honey and Natural Processed specialty coffee. In 2005, they joined the "Micromill Revolution," allowing them greater control over coffee processing and pricing. After an earthquake in 2008 disrupted the mill, Fransica adapted by refining Natural Processing, creating unique flavors like their Black Diamond coffee. They practice organic and regenerative farming but forgo certification, focusing on sustainable soil and farm health. With a commitment to innovation, Las Lajas produces up to 150 microlots annually, each showcasing unique flavor profiles through a variety of coffee cultivars and processing methods.
Region: Tarrazu
Elevation: 1500 MASL
Cultivar: Java
Process: Red Honey
Notes: Dried Apricot, Rosewater, Cherry Cordial, Peach Preserves
———————————————————————————————
Oscar and Fransica Chacon are third-generation coffee farmers in Costa Rica known for pioneering Honey and Natural Processed specialty coffee. In 2005, they joined the "Micromill Revolution," allowing them greater control over coffee processing and pricing. After an earthquake in 2008 disrupted the mill, Fransica adapted by refining Natural Processing, creating unique flavors like their Black Diamond coffee. They practice organic and regenerative farming but forgo certification, focusing on sustainable soil and farm health. With a commitment to innovation, Las Lajas produces up to 150 microlots annually, each showcasing unique flavor profiles through a variety of coffee cultivars and processing methods.
Region: Tarrazu
Elevation: 1500 MASL
Cultivar: Java
Process: Red Honey
Notes: Dried Apricot, Rosewater, Cherry Cordial, Peach Preserves
———————————————————————————————
Oscar and Fransica Chacon are third-generation coffee farmers in Costa Rica known for pioneering Honey and Natural Processed specialty coffee. In 2005, they joined the "Micromill Revolution," allowing them greater control over coffee processing and pricing. After an earthquake in 2008 disrupted the mill, Fransica adapted by refining Natural Processing, creating unique flavors like their Black Diamond coffee. They practice organic and regenerative farming but forgo certification, focusing on sustainable soil and farm health. With a commitment to innovation, Las Lajas produces up to 150 microlots annually, each showcasing unique flavor profiles through a variety of coffee cultivars and processing methods.