Las Lajas

Las Lajas is a specialty coffee produced by Oscar and Francisca Chacón at Las Lajas Micro Mill in Sabanilla de Alajuela, Costa Rica. This lot is processed using the Red Honey method, where a significant amount of the coffee's fruit mucilage is left on the bean during drying. This process enhances sweetness and body while preserving the coffee's clarity and balance. The result is a vibrant cup often characterised by notes of red fruit, honey, caramel, and citrus, complemented by a silky mouthfeel and refined sweetness that have become hallmarks of Las Lajas coffees.

Sabanilla de Alajuela is located on the fertile slopes of Costa Rica's Central Valley, near the Poás Volcano. The region benefits from nutrient-rich volcanic soils, high elevations, consistent rainfall, and mild temperatures, creating ideal conditions for growing exceptional Arabica coffee. These favourable conditions allow coffee cherries to mature slowly, developing greater complexity and sweetness. The area is internationally recognised for producing coffees with bright acidity, balanced sweetness, and exceptional cup quality.

Coffee was introduced to Costa Rica in the late 18th century and quickly became a cornerstone of the country's economy and cultural identity. By the 19th century, coffee exports were driving national development and helping establish Costa Rica as one of the world's leading producers of high-quality Arabica coffee. In recent decades, Costa Rican producers have gained global recognition for innovation in processing methods, including honey and natural processes, which have elevated the country's reputation within the specialty coffee industry. Today, Costa Rica remains celebrated for its commitment to quality, sustainability, and coffee excellence.