Costa Rica - Las Lajas - Black Honey

Las Lajas, grown by Oscar and Francisca Chacon at 1500 MASL in Costa Rica, uses their signature black honey process—the longest honey fermentation at the mill—leaving 100% mucilage intact while drying for 17–25 days in a solar dryer. This extended contact creates a concentrated, fruit-forward profile: honeycrisp apple, rainier cherry, and caramel notes define the cup. The Chacon family's relentless experimentation with drying technique produces a coffee that balances delicacy with complexity, making this batch worth grabbing while available.