We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm:  Calle Liles 
Region: Sabanilla de Alajuela, Central Valley
Varietals: Caturra, Catuai
Process: Red Honey
Altitude: 1450–1600 masl
 
Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation and were among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to invest in their own depulper and processing infrastructure  and Las Lajas Micromill was born.  Necessity bred innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their coffee soon spoke for itself and their pioneering of non washed methods had a wide lasting influecne on Costa Rica's speciality coffee production. 
 
For this Red Honey lot the ripe cherries are first floated for defects then de-pulped and transferred onto raised beds inside a greenhouse where they are turned over several times a day. This ensures the wonderful characteristics of Naturaly processed coffee as the mucilage is still attached to the coffee but with faster and more predicatble drying times and often a more balanced flavour profile.