Costa Rica Las Lajas Geisha

This coffee comes from Las Lajas farm in Costa Rica, produced by Oscar and Francisca Chacón. The Geisha variety is harvested late when the Brix value reaches approximately 22°, measured with a refractometer to ensure optimal ripeness. The coffee is processed using the Black Diamond method: hand-sorted for defects, washed with fresh spring water, and sun-dried for seven days. It then ferments for 30 days on temperature-controlled, shaded beds. Once the beans reach 11% moisture content, they undergo a proprietary process of repeated heating and cooling to develop unique aromas. This micro-lot is sourced through el.kaffee.