KENYA AA Top Kii LAVE (Copie)

🍓 Costa Rica – Las Lajas
Strawberry and caramel, carried by the honey of a pioneering family.

Technical sheet

• Country: Costa Rica
• Region: San José
• Farm: Las Lajas
• Producers: Óscar & Francisca Chacón
• Altitude: 1,300 – 1,500 m
• Variety: Caturra
• Process: Red Honey
• Drying: 7 to 15 days in semi-shade
• Harvest: 2025/26, hand-picked
• SCA score: 86.5
• Tasting notes: Strawberry / Caramel
• Roast profile: Omni

The terroir
Las Lajas was born in 1988, when Óscar Chacón and his five siblings inherited their father’s 64 hectares. Since then, the family has built a sustainable model combining care for the environment, stable employment and the passing on of their coffee heritage. In the early 2000s, Óscar and Francisca, the third generation, began processing the coffee from their own farms and founded Beneficio Ecológico Las Lajas, to keep control of every step.

The farm sits between 1,300 and 1,500 metres on the slopes of the Poás Volcano, with 3,000 mm of rain a year and temperatures of 18 to 24 °C.

The process
What I love about their story is how they turned a hard blow into a strength. In 2008, an earthquake severely cut their access to water. Inspired by Ethiopia and Brazil, they moved away from traditional washed processing towards natural and honey methods, becoming pioneers of these profiles in Latin America.

For this Red Honey, the hand-picked Caturra cherries are depulped, then dried unwashed with part of their mucilage, for 7 to 15 days in semi-shade. This slower drying, in contact with the sugars, gives a sweeter, fruitier and more complex cup.

In the cup
Strawberry and caramel, gently.