Regardless the region, our honey and natural Costa Ricans tend to roast pretty similarly. We recommend a fairly subtle approach from the beginning and building up the energy progressively through the roast in order to achieve demanded roast time. These coffees usually take the heat very efficiently, so watch out close to the first crack and don’t let your RoR to sky rocket if you want to be in full control.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Sabanilla de Alajuela, Central Valley
ALTITUDE (MASL): 1,300-1,825 m.a.s.l.
VARIETIES: catuai, caturra, villalobos, geisha, SL28, hybrids & experimental cultivars
PROCCESING METHOD: full honey, natural, experiments
The Las Lajas micro mill is a renowned coffee processing facility located in the Sabanilla de Alajuela region of Costa Rica. It is recognized for producing high-quality specialty coffee using organic and sustainable methods. The micro mill is owned and operated by the Chacón family, specifically Oscar and Francisca Chacón, who have gained international recognition for their innovative coffee processing techniques.
It is funny how life works. Our story with the Las Lajas Micro Mill goes back to 2017 when we first started to travel around coffee origins.
We met Francisca and Oscar back then and we were inspired by their story and their hard work that they put into creating a very efficient and professional coffee business.