Country of Origin: Costa Rica
Process: Black Honey
More about the producers: Beneficio Las Lajas is owned by Oscar and Francisca Chacon, and is known for it’s unique and excellent drying techniques. The honey processing method is when the outer ‘husk’ or fruit of the coffee cherry is removed but the middle mucilage layer is left to dry into the coffee seed(bean), and become sticky and tan like honey when dried. Costa Rica is known for their advancements in this processing method as a nation of growers and have even created these subcategories of colors in reference to the amount of the mucilage layer that is left to dry on the seed. The Black Honey process out of Las Lajas involves the most amount of mucilage being present, and a drying period of 24 hours on the mills’ patios, the longest process used here.
|Dimensions||2.5 × 4 × 5.5 in|
12 oz, 2.5 lb
Whole Bean, Ground: 1.0, Ground: 1.5 (espresso), Ground: 2.0, Ground: 2.5, Ground: 3.0, Ground: 3.5, Ground: 4.0, Ground: 4.5, Ground: 5.0, Ground: 5.5, Ground: 6.0 (pour over), Ground: 6.5, Ground: 7.0, Ground: 7.5 (drip), Ground: 8.0, Ground: 8.5 (French press), Ground: 9.0, Ground: 9.5, Ground: 10.0, Ground: 10.5, Ground: 11.0