Las Lajas – Black Honey Process

Tasting Notes: Red Apple, Tangerine, Wildflowers
Producer: Oscar & Francisca Chacón
Mill: Beneficio Las Lajas
Elevation: 1,500 MASL
Varietals: Catuai, Caturra
Processing Method: Honey
Drying Method: Patio and solar dryer

About the Producer

Beneficio Las Lajas, owned and operated by Oscar and Francisca Chacón, is renowned for its innovative and carefully crafted drying techniques, particularly for natural and honey-processed coffees.

Driven by a passion for experimentation and quality, Oscar and Francisca continuously explore and refine their processing methods to highlight the natural character of each coffee. Their goal is to achieve the perfect balance of delicacy, harmony, and complexity in every cup.

One of their signature techniques is the Black Honey process, a method developed and perfected over several harvest seasons. As part of this process, freshly harvested coffee is initially left to rest on the patio for approximately 24 hours, making it the longest honey-processing method practiced at Las Lajas.

Processing Details

The Black Honey process is distinguished by its meticulous drying technique, with 100% of the coffee's mucilage left intact throughout the process.

The coffee is carefully dried in a solar dryer over a period of 17–25 days, with the beans turned once daily to ensure even and consistent drying.

This extended process allows the coffee to develop a beautifully concentrated flavor profile, characterized by pronounced sweetness and fruity complexity, resulting in a distinctive and memorable cup.