Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas
Costa Rica - Las Lajas

Costa Rica - Las Lajas

Lime, red wine, milk chocolate
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Region: Tarrazu - Los Angeles Sabanilla de Alajuela
Farmer (farm): Oscar and Francisca Chacón (Finca Las Lajas)
Altitude: 1300 - 1500 m above sea level
Variety: Catuai
Processing: Red honey
Acidity: medium
Flavor profile: lime, red wine, milk chocolate
Recommended preparation: espresso

ORIGIN

The farm of Oscar and Francisco Chacón in Costa Rica can be found at an altitude of 1,300 to 1
500 meters above sea level at the foot of the Poás volcano, specifically in the Los Angeles Sabanilla area
de Alajuela. This location proved to be an excellent place for selective cultivation
coffee. The Chacón family has a long tradition of growing coffee in Costa Rica and its
they run the farm with immense passion and love.
The Los Angeles Sabanilla de Alajuela region is known for its unique terrain and
microclimates that are ideal for growing coffee. This region produces coffee with
rich flavors and distinctive character, making it an important place for
coffee lovers around the world.

VARIETY

Catuai is a hybrid variety that was created by crossing two other varieties, Mundo Novo and
Caturra. This variety is known for its compact growth, which allows for easier care
and harvest.
As for the taste profile of Catuai, we can expect mild acidity, medium body
and distinct fruity notes that give the coffee a fresh and refreshing character.

GROWING & PROCESSING

Coffee on the farm of Oscar and Francisco Chacón is grown with care and love for each one
detail. The specialty of this farm is their method of coffee processing, which was pioneered by the Costa Rice producers. This method is called "Red Honey."
In this method, the skin of the cherry is removed, but the pulp remains on the coffee bean. On this
at the farm, it is done in such a way that the coffee is peeled from the husk, the grain is wrapped in parchment, on which about 80% to 90% of the pulp remains, in which the coffee is then dried in the shade.
This method, along with skipping the washing process and controlled fermentation, gives the coffee richer fruit flavors and a more pronounced character.

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