Costa Rica Poás Las Lajas

Las Lajas farm is currently being run by Oscar Chacon and his wife, Francisca, who are the third generation of coffee producers in their family. They have been successful in preserving the legacy of their farm, and their coffee has gained immense popularity, with production rising to over 2000 bags per year. The duo runs a diverse farming operation that involves growing and processing coffee, leading to the creation of unique and terroir-driven coffees that cannot be found elsewhere.

The name Las Lajas comes from the Spanish version of an Arabic word for the indigenous-crafted stone artifacts found on the farm when it was first planted. In total, 38 hectares of land are divided into several parcels, each of which grow various shade tree species and create unique micro-climates. In addition, different lots process coffee differently—some naturally, others either honey or washed. Las Lajas’s farming diversity allows the farm to create several distinct products with different characteristics all within a contained area. There is a rich tradition of coffee farming in the Chacón family: generations have owned and produced coffee on their land for more than 80 years.

Only the ripest, sweetest, most perfect cherries are reserved for this very special natural lot. 

Filter roast

Process: Aerobic Natural 
Variety: Villa sarchi, Catuai
Altitude: 1450 m

Red Orange. Blueberry. Clove.

V60 Brew Recipe
Preparation:
Coffee dose: 18 g, grind for V60 (grind size corresponds to 9.5–10 on a Mahlkönig EK43 (coffee burrs), scale 1–16).
Use filtered water (bottled water from a store is fine).
Water temperature: 93°C.
Pre-rinse the paper filter and preheat the dripper and the server.
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Brewing:
00:00 – 00:30 — Bloom: pour 50 ml of water.
00:30 – 00:45 — First pour: add 100 ml of water.
01:00 – 01:10 — Second pour: add 80 ml of water.
01:20 – 01:30 — Final pour: add 70 ml of water.
Total water volume: 300 ml
All pours should be done with a steady, controlled stream, starting at the center of the dripper and moving outward in a spiral, reaching the edge, then spiraling back toward the center, finishing in the middle. Avoid pouring directly onto the dripper walls.
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Total brew time: 2:50