A beautifully balanced Honey Processed Coffee. The coffee cherries were hand picked and brought to the Las Lajas Micromill to be processed. They first undergo a sorting process consisting of float tanks, density sorters and color sorters. This is unique to Las Lajas. Most wet mills don't have these advanced sorting processes in cherry form. After the coffee cherries are sorted, the most fresh, ripe cherries are depulped and left to dry with their mucilage (or meaty fruit content) left on the seeds. This mucilage ferments around the seed to create fruity flavors in the cup of coffee. This specific lot is processed like a Black Honey, which means the coffee is piled for two days to ferment, before being raked out and turned three time per day while it dries. The Chacon's are the pioneers for innovative processing in Costa Rica. They own and operate the Las Lajas Micromill, where they process coffee in a multitude of ways. They began experimenting with processing after an earthquake dismantled their access to power and electricity, forcing for innovation. The Chacon's continue to lead the industry in Honey and Natural processing, creating unique profiles and complex cups of coffee. Their coffee is a seasonal staple for us, and we have been fortunate to meet with them year after year. One of the most famous or recognized coffee growing regions, Costa Rica grows many different varieties and uses creative techniques in processing them. The prevalence of personal or cooperatively owned micro-mills has given producers the opportunity to experiment and develop many unique traditions for post harvest processing. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. Washed process, dry process and every nuance in between. Origin: Peru. Process: Honey. Farm: Las Lajas. Variety: Typica.