Discover Costa Rican Organic Coffee Farm: Las Lajas Micromill Taste the Honey Pot!
Welcome to Las Lajas Micromill
Oscar and Francisca Chacon of Las Lajas Micromill are third-generation coffee producers. They are committed to quality and innovation. They are best known for being among the first to produce honey coffees in Costa Rica. The micromill is also one of the only certified-organic mills in the area.
Since xxxx, Las Lajas Micromill has been Certified Organic by BCS (Kiwa BCS Oko Garantie).
As average temperatures rise and the weather patterns change. The Chacons are considering adding more shade trees to their farm to moderate the heat. And to add irrigation systems to combat the inconsistent rainy seasons Costa Rica has had the past few years.
To mitigate their water usage, Oscar uses a Penagos demucilaginator to depulp his coffee. Since the coffees are all natural or honey process, very little water is used at the mill.
Harvesting and processing are overseen with great care by both Oscar and Francisca. During the harvest, Francisca will measure the Brix of the cherry to determine the optimal ripeness. Picking will begin when the Brix reads about 22°. Harvesting by Brix reading is also helpful as newer varieties sometimes ripen to different colors. Using the refractometer helps keep the harvest at uniform ripeness, which is key when producing high-quality naturals and honeys.
Back to the Future
Las Lajas began producing honey coffees in 2008. After an earthquake cut off the mill’s access to water for several weeks. Oscar had heard that in Brazil and Ethiopia they use pulped-natural and natural techniques to process coffees. Café Imports president Andrew Miller was visited the area, and was so impressed by the flavor of the Chacons’ coffee. That they became one of the first buyers of the new process.
Oscar believes that just as the roast profile will change the flavor of a coffee. He believes that the drying method also has an impact.
He wants the drying to happen slowly, which means that production is necessarily limited.
Las Lajas Micromill’s Honey Process
The Chacons produce several different types of honeys and naturals. The Honeys, are where 100% of the mucilage is left on the coffee. The coffee is then dried in different ways. Which is determined by the weather on the day the coffee is harvested.
- Yellow Honey: Coffee is turned hourly on raised beds.
- Red Honey: Coffee is turned several times a day on the beds, but not as frequently as for yellow honey.
- Black Honey: The coffee is only turned once per day.
The Las Lajas Micromill also do
three natural processes.
- Perla Negra: Dries directly in the sun for 10 days. Then rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds.
- Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day.
- Diamonda Negra: This new process is dried completely in piles in the greenhouse.
Thank You for Visiting the
Organic Chamber of Commerce
Bringing the World Together Organically