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Costa Rica Las Lajas Micromill Yellow Diamond Honey

Costa Rica Las Lajas Micromill Yellow Diamond Honey

4 total reviews

Regular price $9.90 USD
Regular price $13.50 USD Sale price $9.90 USD
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This coffee is a microlot!

Flavor Profile: Coffee cherry, strawberry, cherry, and floral flavors; smooth and sweet with winey, fruit acidity.

    The Raw Facts

    • Origin: Costa Rica
    • Region: Sabanilla de Alajuela, Central Valley
    • Farm: Calle Liles
    • Farmer: Oscar and Francisca Chacon
    • Variety: Caturra, Catuai
    • Altitude: 1400–1600 masl
    • Process: Yellow Diamond Honey
    • Harvest: January - March
    • Landed: October 2022

    Uncropping the Details

    Yellow Diamond Honey

    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. 

    What makes this process different from all the rest, is the intentional curing aspect.  It is still a Honey process, but the drying period takes between 15 to 22 days.  The process is very similar to their other Honey processes: starts with the rigorous harvesting standards, sorting and it's let to dry under 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 Honey-processed coffees.  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, and 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 a sweeter, more clear, and bright coffees with the Diamond process.

    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. 

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