Beansmiths Costa Rica Las Lajas 250g

Country.

Farm: Las Lajas

Variety: Caturra / Catuai

Altitude: 1500 - 1700 m above sea level.

Province of Alajuela, Sabanilla

Acidity: Medium acidity

Cupping score: 86.75

Processing method: Black Honey

Recommended preparation: Filter

In 1988, after the death of his father Oscar Chacón, his six children inherited 50 hectares of land. Since then, the Chacón siblings have decided to transform the coffee production system and focus on protecting the environment, providing stable jobs for their employees, and keeping the coffee heritage in the family and in the community.

All of the coffee grown at Las Lajas comes exclusively from the Chacón family. The average size of the farm is 100 hectares with an average yield of 30 fanegas per hectare (one fanegas is equivalent to 46 kg of beans). The soil on the farm comes from volcanic activity.

The farm uses various types of tree species, especially legumes, which effectively help to absorb nitrogen from the air and transfer it to the soil. Local trees such as bananas, plane trees and oranges are also grown for the family's use. The main fertiliser is an organic compost-like fertiliser made from the pulp of coffee beans and other waste from nearby mills. This fertiliser is further enriched with liming and minerals such asK-Mag (a mixture of potassium, magnesium and sulphur). The farm is continuously engaged in an agro-ecological process with the planting of shade trees.

Harvesting is done by hand, carefully picking only 100% ripe cherries with high Brix (sugars). This process is repeated daily from December to the end of February. In addition, batches are separated by variety and farm in the mill, which allows special microlots to be created.

Our honey microlot, this is a honey process in which the red coffee beans must be ground. After pulping, they are transferred to African beds. During the first two days, the beans are not moved, but after that, regular movements (3 to 4 times a day) begin to reduce the moisture of the coffee. This process takes approximately 15 to 20 days.