Costa Rica Las Lajas Micromill Honey Microlot

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This coffee is a microlot!

Flavor Profile: Sweet and citric with a heavy mouthfeel, chocolate and fruity flavors

When coffee is honey processed the skin of the coffee cherry is removed, but the mucilage remains on the coffee seed to dry. The mucilage is a golden amber color, which gave it the name of Honey Process due to its resemblance to actual honey. Please note, that real honey is NOT used in this process. 

  • Origin: Costa Rica
  • Region: Sabanilla de Alajuela, Central Valley
  • Farm: Calle Liles
  • Farmer: Oscar and Francisca Chacon
  • Variety: Caturra, Catuai
  • Altitude: 1450–1600 masl
  • Process: Honey
  • Harvest: January - March
  • Crop Year: 20/21

Suggested Roast: City to City +, We enjoy this coffee at a nice medium roast, but it has a good range based on your preferences.


Third-generation coffee producers, Oscar and Franciasc, are devoted to quality and innovation and were among the very first farmers to produce Honey and Natural process specialty coffee in Costa Rica.

They joined the "micromill revolution" in 2005 and bought their own depulper to have more control over the quality and price they received for their lots. At first, they didn't know what they were doing and did a lot of experimenting. Their experimentation led to some unique new flavor profiles. They produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup. 

January - March (Microlot)

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