{"product_id":"las-lajas-costa-rica-espresso-1","title":"Las Lajas | Costa Rica | Espresso","description":"\u003cp\u003e\u003cem\u003eWe Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eSabanilla de Alajuela, Central Valley\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eCommon Costa Rican Varieties\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eHoney\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1400–1600\u003c\/span\u003e masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.\u003cbr\u003e\u003cbr\u003eIn 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new \"micromill revolution\" and buy their own depulper to have more control over the quality and the price they received for their lots. \"At first, we didn't know what we were doing,\" Oscar explains. \"We were just experimenting.\" That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.\u003cbr\u003e\u003cbr\u003eNecessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our-story.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003eLas Lajas owns and the following farms for cultivating their coffees: Calle Liles, Calle San Juan, Los Angeles, Los Pinitos, Sabana Redonda, Sabanilla, San Luis, Calle Lajas.\u003c\/p\u003e\n\u003cp\u003eHere is a list of their most common processes and what steps are taken to achieve them:\u003c\/p\u003e\n\u003cfigure class=\"table\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcess\u003c\/td\u003e\n\u003ctd\u003eDescription \u003c\/td\u003e\n\u003ctd\u003eDrying Time\u003c\/td\u003e\n\u003ctd\u003eResting time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWhite Honey \u003c\/td\u003e\n\u003ctd\u003eThis is a semi-washed process, where the ripe beans brought from the farm are classified to obtain those with a high percentage of brix degrees, then depulped and the mucilage removed mechanically. The coffee is immediately transferred to the greenhouse patio for dehydration. During the first day of drying, movements are carried out around 3 times until the end of this process; This being a mechanical demucilagenation, the seed maintains a certain amount of honey during the drying process.\u003c\/td\u003e\n\u003ctd\u003eFrom 3 to 4 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYellow Honey\u003c\/td\u003e\n\u003ctd\u003eThis is a honey process, where the ripe beans brought from the farm are classified to obtain those that are 100% ripe, then they are depulped and immediately transferred to raised beds. During the first day periodic movements are made (3 to 4 times a day), this with the aim of reducing the humidity of the coffee. This is an extremely fast drying process.\u003c\/td\u003e\n\u003ctd\u003eOne week\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRed Honey \u003c\/td\u003e\n\u003ctd\u003eThis is a honey process where once the ripe beans have been classified, they are pulped, leaving 100% of the mucilage and then transferred to raised beds. On the first day of drying, the beans do not receive any movement until the second day, when they begin to move twice a day, to reduce the humidity of the coffee.\u003c\/td\u003e\n\u003ctd\u003eFrom 7  to 15 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlack Honey\u003c\/td\u003e\n\u003ctd\u003eThis is a honey process where the cherries must first be classified and then pulped and transferred to raised beds. During the first 2 days, the beans do not receive any movement until the third day, when they begin to make periodic movements (3 to 4 times a day) to reduce the humidity of the coffee.\u003c\/td\u003e\n\u003ctd\u003eFrom 15 to 20 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlma Negra\u003c\/td\u003e\n\u003ctd\u003eIt is a natural process, where the coffee fruit are first classified to obtain those 100% ripe cherries with a high level of brix degrees. Later they are placed on a raised bed for their dehydration process for at least a week, where they will be removing several times a day. After a week has passed, the cherries are transferred to the greenhouse patio, where during the day they are kept in a thin layer to absorb the heat of the sun and during the night they are collected in the form of a mound. This same process is repeated the next day until drying is complete.\u003c\/td\u003e\n\u003ctd\u003eFrom 20 to 30 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePerla Negra\u003c\/td\u003e\n\u003ctd\u003eThis is a natural process, where the ripe coffee beans with a high percentage of brix degrees are taken to raised beds where they will be in a thin layer receiving the sun, after a week the beans will rest in the shade (cold ) to be later transferred to the greenhouse patio to continue its dehydration, in which the cherries are moved twice a day, which makes it an extremely slow drying process.\u003c\/td\u003e\n\u003ctd\u003eFrom 22 to 30 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYellow Diamond\u003c\/td\u003e\n\u003ctd\u003eThis is an Anaerobic Honey process, in which, after selecting the cherries with high brix degrees, they are depulped, leaving them with 100% of the mucilage, immediately transferred to an anaerobic fermentation tank, where it rests for around 84 hours. Once the fermentation time is over, the coffee is taken to raised beds for dehydration, stirring it twice a day until the drying process is complete\u003c\/td\u003e\n\u003ctd\u003eFrom 15 to 20 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003ctd\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlack Diamond\u003c\/td\u003e\n\u003ctd\u003eThis is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finished\u003c\/td\u003e\n\u003ctd\u003eFrom 20 to 30 days\u003c\/td\u003e\n\u003ctd\u003e60 days or until exportation \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/figure\u003e","brand":"Twin Peaks Coffee Roasters","offers":[{"title":"250g","offer_id":46745145311404,"sku":"LAS-LAJAS_ESP_250","price":25.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":46745145344172,"sku":"LAS-LAJAS_ESP_1000","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0668\/5373\/2524\/files\/las-lajas_aaa0bb54-35db-46a1-8f8e-1d2f55bef55b.webp?v=1783575652","url":"https:\/\/twinpeaks.net.au\/products\/las-lajas-costa-rica-espresso-1","provider":"Twin Peaks Coffee Roasters ","version":"1.0","type":"link"}