Oscar and Francisca Chacón
1300m – 1500m
December 2019 / February 2020
The coffee cherries are handpicked during a total of 3 rounds. As a yellow honey processed coffee, only 50% of the mucilage is removed. After the final pulping, beans are dried in conditions of low wind and medium sunlight. Beans are raked 3 to 4 times a day and dry for up to a week.
This mix of Caturra and Catuai has notes of raspberry and a citric acidity balanced by a deep sweetness and a milky body.
SCA evaluation: 86 points.
Las Lajas is owned by Oscar and Francisca Chacón. It’s a 22 hectare farm located in San José province, in Pérez Zeledón, Costa Rica. Coffee grows at an altitude from 1300 to 1500 metres above sea level, where the average temperature is 19ºC.
After a massive earthquake struck Costa Rica in February 2008, access to water became critical and a real concern for coffee farmers. Oscar and Francisca were facing a challenging situation to be able to process their coffees and ensure living of their workers. Far from giving up, they coped the situation through innovation. Taking example on Ethiopia and Brazil processing, they took the risk, never done before in Costa Rica, to process their coffee naturally. If they were convinced by the results in cup, the local reaction was still skeptical and reluctant. Support came from outside with very positive feedbacks from international importers. Since then and with a lot of work, they became a reference in the specialty scene for honey and natural processes and are now considered as pioneer in all Latin America. We have here a very interesting example of resilience through innovation in coffee production.