LIGHT ROAST | NATURALLY PROCESSED
Tasting Notes: Kiwi | Dark Chocolate | Tropical Fruit
Our roast just rated 95 points by Coffee Review! (August 2024). "Very bright and juicy, tropical-leaning. Kiwi, lychee, dark chocolate, pikake flower, dried mandarin in aroma and cup. Vivid, expressively bright acidity; very full, syrupy-smooth mouthfeel. Fruity, chocolaty, very long and flavor-saturated finish that leads with notes of kiwi and dark chocolate."
We've been buying special lots from our friends at Las Lajas since we first traveled to meet Dona Francisca and her husband Oscar Chacon and visit their world renowned farm and micromill in 2017. The word has gotten out about these pioneers in coffee - but we're lucky to secure some of their best and rarest lots every year - which helped us secure a top 20 coffee of 2023.
This is a fruit forward coffee with nice dark chocolate tones crafted for home pourovers & coffee connoisseurs looking for an exceptional, naturally sweet & juicy cup. Their proprietary "Black Diamond" natural process is used for their rarest offerings, and the coffees are dried and turned regularly for up to 3 weeks to ensure amazing fruit complexity.
Oscar Chacon's grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee. However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous natural processed microlots.