Producer: Chacón Solano family
Last January, we had the honor of meeting the charming Chacón Solano family at their facilities in the beautiful Sabanilla D'Alajuela region, at the foot of the Poás Volcano. The Chacón Solano family has been cultivating coffee in Las Lajas for over 80 years, spanning three generations. Driven by a deep respect for the environment and social values, the current owners, Oscar and Francisca Chacón, strive to produce coffee of exceptional quality. By always being at the forefront of innovation, Las Lajas was among the first in Costa Rica to master coffee processing methods.oneyand natural. In 2000, the farm became one of the first farms in Costa Rica to obtain official organic certification.

Las Lajas is located between 1,300 and 1,500 meters above sea level, at the foot of the Poás volcano, in the Sabanilla de Alajuela region, in the heart of Costa Rica's central valley. This area, renowned for its specialty coffee cultivation, benefits from an ideal climate: regular and abundant rainfall which contributes to the fertility and richness of the soil.

Origin: Costa Rica, Central Valley, Finca La Esperanza
Varieties: San Isidro
Altitude: 1400-1600m

Process: Natural anaerobe -Double Diamond
The cherries from the healthiest coffee plants are selected first, before being quickly transported to the mill. There, they are carefully sorted, and only the most uniform and ripest cherries are retained. These are then placed in airtight tanks for approximately 72 hours, where they undergo anaerobic fermentation. This means that the freshly harvested cherries are placed in an airtight container for a specific period. Coffees fermented in this way often exhibit fruity aromas and a more pronounced acidity, as well as a slight increase in body in the cup. Anaerobic fermentation thus leaves a unique imprint on the final taste of the coffee.

The cherries are then transferred to raised beds in a covered drying area. The aim of this process is to prolong the ripening process as much as possible without interrupting the cherries' gradual drying. This ripening process results in a smoother cup of coffee while preserving the clarity of the aromas.