Costa Rica Las Lajas SL-28
This is a truly unique coffee. It tastes like youre drinking cacao nibs and pineapples. Its super sweet, juicy, and has a nice pop of citrus. This is one of those coffees that you look forward to drinking in the morning when youre going to bed.
Processing : Honey - Black Diamond process*
Elevation : 1450 - 1600 masl
Varietal : SL-28
Grower : Francisca & Oscar Chacon
Region : Sabanilla De Alajuela
What makes this process different from all the rest, is the drying process. It is still a honey process, but the drying period takes between 15 to 22 days. The process is very similar to their regular honey process: starts with the rigorous harvesting standards, depulping and it's let to dry the superficial humidity for one day on raised beds. Then the beans are moved from the raised beds to the drying patio.
The drying process takes more attention than the rest of their honeys. Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated. What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, everything under control measures. Oscar explained that the concept comes from the process of drying coffee seeds for nursery, slowly drying them without compromising the embryo; a passive drying process.
With this process, they don’t want to harm the beans with high temperatures rather than allow the sugars of the mucilage to cold crystalize. They look to obtain sweeter, more clear, and bright coffees with the Diamond process.