Finca Las Lajas - Costa Rica
We recommend this coffee if you brew it with a filter, a French press or other soft brewing methods, and if you're looking for something intense and fruity.
The richness of dark chocolate combined with a floral, highly aromatic nose and a lovely creamy texture with strong notes of blueberry: this Costa Rican lot is a pure pleasure of rich complexity that will be wonderfully expressed in your favourite slow methods.
On the slopes of an ancient volcano, at an altitude of 1700 metres, Oscar and Francisca Chacón grows parcels of exceptional quality. Last year we fell in love with a black honey from them, and this year our favourite is a harvest of the Casiopea variety, treated using the natural process according to their ‘Black Diamond’ technique. All cherries are harvested very late, carefully checked by hand for defects and washed in fresh spring water. They are then sun-dried for about seven days and then fermented for a further 30 days in special beds, temperate and shaded, according to the ‘Black Diamond’ method. During the day, the cherries are spread out and turned in the sun, then shaped into pyramids and left to rest in the evening. This process is repeated for up to 30 days and although it is extremely laborious and costly, produces cups with amazing profiles.
| Quantity: 250g |
| Roast: Filter |