Sabanilla, Poas - Costa Rica

Varietals: Caturra, Catuai

Processing Method: Extended Honey (Yellow Diamond)

Altitude: 1300-1600 masl

Size: 150g / 250g

Oscar and Francisca Chacon are one of the only micro millers to produce certified organic coffee in Costa Rica. Their high grade coffees and experimental processing methods have made the Las Lajas coffees highly sought after in recent years. The extended yellow honey is special processing method from the Beneficio Las Lajas - this method accentuates the floral and citric notes in the coffee. We were stoked to be able to get our hands on a small shipment of this tasty micro lot and we hope you enjoy it.

Aromas of tropical fruit with notes of passion fruit, pineapple and a milk chocolate finish.

Roasters Notes

Out of all the filter coffees we’ve roasted, this particular bean has the highest moisture and density figures. This means in the drum we require a larger proportion of heat than normal at the beginning of the roast and a faster reduction of heat as the roast progresses through color change. If we aren’t proactive in reducing the heat the coffee will start to "run" (hold its own momentum) at the back end of the roast due to its density. We aim for a profile of 11:15 min with development time ratio around 15%

This coffee was roasted on our 12kg Diedrich.

Brewers Notes

The brew recipe we use for this gem of a coffee is:

15g coffee (coarsely ground) - 230g water

with 30 seconds between each pour, pour 30g - 100g - 50g - 50g

Leaving 30 seconds between each pour provides the balance between flavour and body. Expect aromas of tropical fruit with notes of passion fruit, pineapple and a milk chocolate finish.

Custom Water

We combined 50 ppm Magnesium, 30 ppm Calcium and very low levels of bicarbonate in the water for this coffee. This balances out the dynamic acidity and lifts the sweetness up leaving notes of intense tropical fruits and a sugary candy finish.