Costa Rica Las Lajas Anaerobic Honey

Highlights

“Las Lajas is the Chacón family's micromill at Sabanilla de Alajuela, on the western side of Costa Rica's Central Valley under Poás volcano, third-generation growers in a family that has farmed coffee since 1840. This lot, Yellow Diamond, belongs to their experimental series: skins and pulp removed but 100% of the sugary mucilage left on the bean, then 84 hours in sealed oxygen-free tanks, 15-20 days on raised beds under UV shade and a 60-day rest before export. Villa Sarchi does 70% of the work, with 30% Geisha alongside it.”