Las Lajas, Black Honey

Nestled in the foothills of the Poas Volcano, Francisca Chacon and her husband Oscar run Las Lajas, a farm that has been in their family for over 80 years. Their land is located in Costa Rica’s central valley micro-region of Sabanilla where they practice traditional agriculture using organic materials for fertilization. With nutrient rich volcanic soils, altitudes between 1300–1500 masl and a strong focus on organic practices, environmental impact and attention to detail; this family run farm has been able to produce some outstanding and award winning washed, honeyed and natural coffees. Coffees are dried on raised African beds, patios and in greenhouses. This coffee is a 'black' honey, as opposed to the Chacon's white, yellow and red honey coffees.

It is dried with an intentional slowness in mind. In fact, the first day on the raised beds it is not moved at all. It rests with all its mucilage intact simply concentrating in flavour as it sits.

From then on after it turned over or raked once a day, but that is it. All in all, this coffee could take up to three weeks to dry, like that of a natural. On the cupping table this coffee sets itself apart from the rest. It's interesting and intriguing with a complexity and flavour saturation that is not normal. While not for everyone, if you are curious to try something new or expand your idea of coffee, most definitely give this black honey a taste!