IN 2008 AN EARTHQUAKE SHOOK COSTA RICA’S CENTRAL VALLEY, AND THE WATER SUPPLY TO LAS LAJAS MILL WAS UNEXPECTEDLY INTERRUPTED FOR SEVERAL DAYS. RATHER THAN LOSE A STAGGERING AMOUNT OF COFFEE TO THE INABILITY TO PROCESS IT (TRADITIONAL METHODS IN CENTRAL AND SOUTH AMERICA REQUIRE FRESH WATER) THEY DECIDED TO EXPERIMENT USING DRY PROCESSES, NAMELY SUN-DRIED NATURALS AND HONEY PROCESSED COFFEES. THE RESULTS WERE SO IMPRESSIVE THAT THEY NOW FOCUS EXCLUSIVELY ON THESE METHODS OF PROCESSING COFFEE. WE’VE BEEN COMING BACK TO THE COFFEES OF LAS LAJAS FOR A FEW YEARS, AND THIS LOT OF SUN-DRIED NATURAL PROCESS COFFEE CAUGHT OUR ATTENTION. IT’S FRUITY, COMPLEX, TROPICAL AND PULLS AND INTENSELY SWEET SHOT OF ESPRESSO (AS WELL AS A KILLER CUP OF COFFEE…

Tasting Notes

lemon candy, pineapple, honey

  • Cup Profile - sweet, syrupy, complex
  • Country of Origin - Costa Rica
  • Growning Region - Sabanilla de Alajuela
  • Cultivars - Caturra, Catuai
  • Processing - Natural Process
  • Elevation - 1450 - 1600 masl

$21.00