Coffee Roasting
Costa Rica - Perla Negra - Las Lajas Micromill
Costa Rica - Perla Negra - Las Lajas Micromill
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Costa Rica - Perla Negra - Las Lajas Micromill

Sweet tart candy, yummy tart strawberries with a chocolate finish. This is an amazing cup of coffee, once again Las Lajas continues to provide us with unique processes and tasty coffee. Roughly 10% of annual production is processed using this method, after hand sorting the ripest and most perfect cherries the coffee is washed on arrival and placed on raised beds; for drying. During the drying stage the coffee is rotated constantly while it dries in the sun for 10 days. After the 10 days it is transferred into bags and left for 2-3 days, with zero sunlight hitting the coffee. From there it is placed onto raised beds for the remainder of the drying phase.

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

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