Origin: Costa Rica

Region: Sabanilla de Alajuela, Central Valley

Altitude: 1450masl

Farm: Finca Los Angeles

Mill: Las Lajas Micromill

Process method: Black Honey

Oscar and Francisca of the Las Lajas Micromill were the pioneers of honey processing in Costa Rica.  They take their environmental impact seriously and the production of these coffees was in response to irregular rainfall as a result of climate change and inconsistent water supply.  The are also one of the few certified organic mills in the area. The black honey process means that 100% of the mucilage is left on the coffee and the beans are then turned only once daily on raised beds.  This dries the beans very slowly resulting in a deep, concentrated flavour.

The cup: Dried Apricot, orange, toffee, floral, winey & sweet