Costa Rica Las Lajas Yellow Diamond Honey

LIGHTER ROAST | Mixed Berries | Melon | Caramelized Honey

This is one of the rarest lots available from Las Lajas, and our first time offering it. This limited-release microlot combines the yellow honey and anaerobic methods, and the result is exquisite. We taste mixed berries and melon with caramelized honey and a sweet, lingering finish. Unlike full natural anaerobics, it doesn't have extreme wine-like or fermented character, so it stays clean and beautifully complex.

We've bought special lots directly from our friends at Las Lajas since Jay first traveled to meet Doña Francisca and Oscar Chacón at their world-renowned farm and micromill in 2017. The word has gotten out about these pioneers, but we're lucky to secure some of their best and rarest lots every year. This one is crafted for home pour-overs and for connoisseurs who want an exceptional, naturally sweet cup.

Location: Las Lajas, Central Valley Elevation: 1500 - 1600 meters Process: Yellow Diamond Honey Anaerobic

What is the Yellow Diamond Honey process? 
This is an anaerobic honey process. Las Lajas selects cherries with high Brix. The cherries are depulped, leaving 100% of the mucilage on the bean, and moved immediately into an anaerobic fermentation tank for about 84 hours. The coffee then goes to raised beds, where it is stirred twice a day for 15–20 days until fully dried. The result is an exceptional cup with candy-like sweetness.

About the farm and producers 
Doña Francisca and Oscar Chacón of Las Lajas are third-generation coffee producers. They own and manage their micromill and specialty farms in the foothills of the Poás Volcano in Costa Rica's Central Valley. Oscar's grandparents started what is now Las Lajas in 1948. In 2000, he and Francisca began processing coffee at the mill, focusing mainly on yellow, red, and black honey coffees. After the Cinchona earthquake struck on February 8, 2008, they went a week without drinking water or electricity and couldn't produce washed or honey coffee. They decided to process naturally instead, which led to their now-famous honey and natural microlots.