Las Lajas Finca El Chilamate Yellow Honey

Altitude: 1400 – 1600 masl
Varietal:  Caturra, Catuai
Process:  Yellow Honey
Roast:  Light
Tasting Notes: Hibiscus, white pepper, clove, gooseberry, clean & tangy

More coffee selection →



It has been a while but the lovely honey processed coffee from Las Lajas is once again on our shelves, and this time, it is a Yellow Honey.

Dona Francisca and Don Oscar Chacon of Las Lajas Micromill are the third generation coffee producers in their family. They inherited the farms from their grandparents and are known for being one of the first to process high-quality Honeys and Naturals in Central America and for participating in the Cup of Excellence auction in 2009.

The micromill is located in Sabanilla de Alajuela in the Central Valley region of Costa Rica, at an altitude of 1380 masl. They are the first farm in the country to be organically certified and follow strict sustainability standards.

The honey process first came about in Costa Rica in the early 2000s. During the process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time.

Because there is a little bit of fermentation happening in the short amount of time it takes for the mucilage to dry, coffees processed in this way feature a little more acidity than Pulped Natural coffees, but significantly less than in that of Washed or Natural/Dried-in-the-Fruit coffees. For the Yellow Honey process in Las Lajas, coffee is put on a raised bed and turned hourly.