Costa Rica | Central Valley Region | Las Lajas Estate Black Honey | Black Soul Process

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Product Name: Costa Rica Las Lajas Manor Black Honey (Fruit Wine Flavor)

(Costa Rica Finca Las Lajas Black Honey)

Flavor Description:

Dried pineapple, fruit wine flavor, brown sugar, persistent and full sweetness, thick body

Region:

Central Valley region, Sabanilla de Alajuela

Manor:

Las Lajas Manor (Finca Las Lajas)

Varieties:

Caturra & Catuai

Altitude:

1300 to 1500 meters

Grade:

SHB Micro lot

Processing Method:

Black Honey Processing

Harvest Period:

N/A

Certification:

N/A

Manor Introduction:

Among the currently popular refined natural and honey processing methods in Costa Rica, Las Lajas Manor is one of the earliest estates to systematically research and implement these techniques. For many years, it has been a coffee estate highly favored by global buyers. Las Lajas Manor is currently jointly operated by the third-generation owner Francisca Cubillo and her husband Oscar. The estate is located in the Central Valley region, not far from the capital, and quite close to Poas Volcano. The altitude ranges between 1300 to 1500 meters, with an annual production of about 55,200 kilograms.

Many years ago, owner Francisca hoped to further enhance the flavor expression of the coffee within the estate. At that time, the vast majority of coffee farmers in Costa Rica generally used traditional washed processing to supply the American and European markets. Therefore, the owner began to research and improve many equipment and facilities within the estate to better meet the needs of natural and honey processing coffee. During the harvest stage, the owner uses a sweetness meter (BRIX) to screen coffee cherries that meet the standards, while establishing their own washing processing station for coffee processing, and finally placing them on African beds for subsequent sun drying.

Among the coffees processed at Las Lajas Manor, the owner categorizes honey-processed and natural-processed coffees into various different items based on flavor expression. For honey processing, Costa Rican farmers mostly control the amount of remaining pulp through the depulpers at the washing station, but Las Lajas Manor decided to adopt another approach - retaining 100% of the highest proportion of pulp while controlling the drying time and turning frequency on African beds to present different coffee flavor expressions. In honey processing, the owner divides the coffee into yellow honey, red honey, and black honey.

Yellow Honey Processing:

After removing the skin, uniformly placed on African beds at dawn for sun drying and immediately turned.

Red Honey Processing:

After removing the skin, uniformly placed on African beds at dawn for sun drying until noon before turning.

Black Honey Processing:

After removing the skin, uniformly placed on African beds at dawn for sun drying until afternoon before turning.

Yellow Diamond:

After removing the skin, the pulp-covered raw beans are spread out to dry on concrete ground for one day, and covered with black plastic for shade and rest for one day.

As for natural processing, many more delicate flavor expressions are created through the method of using plastic for shade.

Black Pearl Processing Method:

Harvested coffee cherries are placed on African beds at dawn and regularly turned for sun drying until reaching 11.5% moisture content. The entire process takes about two weeks.

Black Soul Processing Method:

Harvested coffee cherries are placed on African beds at dawn, regularly turned for sun drying for one day, and then covered with plastic for shade and rest until reaching 11.5% moisture content. The entire process takes about three weeks.

Meanwhile, in terms of fertilization materials, the owner strictly requires all processes to follow organic standards for cultivation and fertilization. The entire estate uses organic homemade compost, while extending organic standards to include soil quality, shade trees, and washing processing plant procedures. After years of effort, Las Lajas Manor has now obtained Japan JAS, USDA, and NOP organic certifications.

The owner insists on harvesting only mature, fully red fruits, and mostly uses honey and natural processing methods to enhance the coffee's sweetness. At the same time, they are placed on African-style drying beds to ensure the coffee receives uniform sunlight and avoids over-fermentation. The estate also actively obtains international organic certifications and has currently obtained USDA, AS, and NOP certifications from international organic institutions.

This micro lot from Las Lajas Manor, Black Honey processed, comes from the famous specialty bean producer Las Lajas Manor, renowned for its excellent special black honey processing techniques and fine cultivation management. It presents nearly perfect classic flavors and demonstrates perfect quality.

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