625 Costa Rica Finca Las Lajas Anaerobic Honey - Dolce Coffee Single Origin

Country: Costa Rica
Region: Finca Las Lajas, Central Valley
Altitude: 1,500m
Process: Anaerobic Honey
Roast Level: Light Roast
Flavor Notes: Pineapple, Apricot, Raisin, Clean Mouthfeel

✏️ References
Among the fine natural and honey processes currently popular in Costa Rica, Finca Las Lajas is one of the earliest estates to conduct systematic research and processing. For many years, it has been a favorite coffee estate for global buyers. The estate is currently managed by third-generation owners Francisca Chacon and her husband Oscar Chacon. Located not far from the capital in the Central Valley, it is very close to Poas Volcano, with an altitude between 1,300-1,600 meters. The annual production is approximately 55,200 kg.
Years ago, owner Francisca always hoped to further enhance the flavor profile of the coffee on the estate. At that time, most coffee farmers in Costa Rica generally used traditional washed processing to meet the demands of the American and European markets. Therefore, the owner began to research and improve much of the equipment on the estate to better suit the needs of natural and honey-processed coffees. During the harvesting stage, the owner uses a refractometer (BRIX) to select coffee cherries that meet the standard, while also establishing its own washing station for coffee processing. Finally, the coffee is placed on African drying beds for subsequent sun exposure.
For the coffee processed on the estate, the owner categorizes honey and natural processed coffees into various grades based on their flavor profiles. For honey processing, farmers mostly control the amount of mucilage left on the beans using a pulper at the washing station. However, the estate decided to adopt another method, which is to retain 100% of the maximum mucilage but control the time of sun exposure and turning on the African drying beds to present different coffee flavor profiles.

Anaerobic Honey Process
After removing the skin, 100% of the mucilage is retained. Then, it is placed in a sealed, oxygen-free container for approximately 84 hours of anaerobic fermentation. Finally, it is placed on drying beds for the final drying.
At the same time, the estate owner strictly requires all fertilization processes to adhere to organic standards for cultivation and fertilization. The entire estate uses organic homemade compost, and organic standards are extended to include soil quality, shade trees, and washing station procedures. After years of effort, Finca Las Lajas has now obtained Japanese JAS, US USDA, and NOP organic certifications.

🚨 Recommended resting period for beans
Freshly roasted coffee beans require time for the internal aromatic substances and oils to mature and transform. An appropriate resting period allows the coffee beans to exhibit a more stable flavor. Therefore, brewing 2-3 weeks after the roast date will result in better coffee flavor.
※ Light to medium roast: 12-14 days
※ Medium-dark roast and special processes: 2-3 weeks