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Las Lajas - Costa Rica - Black Honey Paraiso - Espresso

A new variety, Paraiso! A winey, jammy cup, honey processed by this legendary organic farm. Expect notes of plum, raspberry jam, and molasses.

Paraiso is a recent hybrid between Sarchimore and Catuai. This particular lot is processed as a 'black' honey, whereby the coffee is lightly pulped so that all of the mucillage remains on the seed for drying on raised beds.




Finca El Chango - This specific coffee is supplied by Wilfrido and his family.


The coffee is grown in Sabanilla de Alajuela, Central Valley.

Cupping Score

This outstanding lot produces a score of 88 points.


The plots at Las Lajas sit between 1450 - 1600 masl.


Paraiso is a newly developed, high quality variety with strong resistance to diseases.


Coffee is lightly pulped and then dried with all of the mucilage left on, known as a 'Black Honey' process.

Growing Coffee Organically


After losing their father due to a pesticide-caused illness, the Chacon family decided to convert to completely organic farming


Las Lajas is an organic micromill located in Sabanilla de Alajuela in the Central Valley region of Costa Rica. The owners of Las Lajas, Oscar and Francisca Chacón, are third-generation coffee producers. Their decision to farm organically was a difficult one at the time as there were no premiums paid for organic coffees. The two risked their financial stability, but they believed in the preservation of the environment and the health of their community’s. As pioneers, the Chacón family saw the value in building a healthier farm that today is a thriving, diverse ecosystem yielding healthy, high-quality fruit. Since then many farmers and cooperatives in the surrounding areas have followed in their footsteps.

The Honey Process


"At first, we didn't know what we were doing," Oscar explains. "We were just experimenting."


In 2005, after years of delivering their cherry to a cooperative for the going market price, the Chacóns decided to join the new "micromill revolution" and buy their own pulping machine to have complete control over the quality of their coffee. Their initial 'experimentation' led to some of the most exciting new flavour profiles they had ever tasted: Now, the Chacons produce a wide range of Honey processed coffees, modulating the amount of mucilage and drying time in order to create different effects in the cup.