COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store ripe cherries are carefully selected

ripe cherries are carefully selected and fermented anaerobically for up to 120 hours

and panela are then added

this lot undergoes 72 hours of anaerobic fermentation before being dried for 12 days in mechanical dryers

the cup radiates with clarity and vibrancy

the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C

COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store ripe cherries are carefully selectedOscar and Francisca Chacn of Las Lajas are third generation coffee producers from Sabanilla de Alajuela in Costa Ricas Central Valley who helped pioneer Honey and Natural process specialty coffee in the region. This Black Honey San Isidro undergoes careful cherry classification before being pulped and placed onto raised beds, where the coffee rests untouched for the first two days before receiving periodic movement throughout drying to slowly reduce