Las Lajas, Costa Rica (Anaerobic Red Honey) Specialty Coffee

Las Lajas

The name Las Lajas comes from the Spanish version of an Arabic word that refers to indigenous stone artifacts found on the property when it was first planted. Located at the foothills of the Poás Volcano in Costa Rica's Central Valley, the farm spans 38 hectares divided into several plots, each with different species of shade trees that create unique microclimates. This diversity is not accidental; each plot is treated individually, each lot is processed separately, and each harvest is monitored daily.

Francisca and Oscar Chacon are third-generation coffee producers, known for being among the first in Central America to process high-quality coffees using Honey and Natural methods. Their story is not linear; Oscar inherited 5 hectares at 18 after his father died from a pesticide-related illness. This loss led them to transition to organic farming, a risky decision at the time, when there were no premiums paid for organic coffee.

Francisca earned a university degree in agriculture specializing in coffee, and in 2006, they decided to open their own coffee mill, launching their microlot program. From 25 exportable bags in their first year, they now produce over 2,000.

PROCESSING — ANAEROBIC RED HONEY

Red Honey processing means that coffee cherries are partially de-pulped, retaining a significant proportion of the mucilage on the bean before drying. At Las Lajas, this process is taken a step further through anaerobic fermentation: the beans enter sealed tanks where, without oxygen, fermentation proceeds slowly and controllably, concentrating the sugars and natural flavors.

The drying process requires constant attention; bean temperature and movement are continuously monitored to avoid overheating. The goal is a slow, passive dehydration that allows sugars to crystallize without being compromised by high temperatures. This results in a coffee with concentrated sweetness, a consistent body, and an aromatic complexity that few other processes can match.

VARIETY — ETHIOPE

Ethiope is a relatively rare Arabica variety in Costa Rica, with Ethiopian origins, brought and adapted to Central America for its distinct aromatic potential. It retains the characteristics of heirloom varieties: fine acidity, well-defined floral and fruity notes, with an expressiveness that clearly differentiates it from classic Costa Rican varieties.

ALTITUDE

1,300 — 1,825 meters. The wide altitude range means that the beans develop under different conditions across the farm, some more slowly, in cooler temperatures, thereby accumulating more complexity. This diversity is reflected in the cup.

SENSORY PROFILE

In the cup, this coffee is sweet and comforting. Vanilla and white chocolate, complemented by pecan nuts that add a lightly roasted, warm texture. The body is medium, acidity is balanced and well-integrated, and the high sweetness makes it an extremely accessible and delicious coffee.

Notes: Vanilla, White Chocolate, Pecan Nuts, Medium Body, Medium Acidity, High Sweetness

ROAST PROFILE — OMNI LIGHT

Omni Light roasted by Bogdan Georgescu, a versatile profile that works excellent for both filter and espresso. For filter, it highlights the delicacy of vanilla and the fine floral notes of the Ethiope variety. For espresso, it becomes rounder and creamier, with a more pronounced white chocolate sweetness.