Coming up to Christmas last year we released 2 Costa Rican coffees which quickly became some of our favourite coffees and were very popular with our customers. 

Ferg had the pleasure of visiting the Chacon family earlier this year and was able to bring them some of the Coffee Chocolate we had made with their Yellow Honey Process beans, where it was scoffed around a cupping table with 15 other coffee tasters and farm workers!

Francisca and Oscar own and run Las Lajas micromill and do an outstanding job of growing and processing all the way through from picking to packing. Ferg was blown away with the attention to detail which of course, all made sense considering the outstanding quality of their coffees.

The Chacon family are quickly becoming friends of the Roasted Brown family since we bought those first two coffees last year, with Ferg’s mother a.k.a Mammy Brown visiting the farm last month and bringing some of the finished product of roasted Las Lajas coffee back to the farm along with a bottle or two of something a little more Irish!


Based on Ferg’s visit in March, this year we have purchased 5 coffees showcasing their 5 different processes at Las Lajas, highlighting the exceptional work they do with an extra focus on their different processing methods.

Keep your eyes peeled as we release 4 processes from this one producer - Natural, Yellow Honey, Black Honey and Red Honey, and enjoy the lovely flavour differences between each process.

To understand a bit more about these processes, here’s a brief explanation and a short video.

The Chacon family use the moving and turning of the coffee cherries to enable them to have 3 different types of Honey process and 2 different types of Natural process coffees. We decided to buy and release one of each kind of process.

These processes achieve a variety of flavour profiles using the same varietals of coffee grown in the region around them. 

The moving and turning of the coffee impacts flavour by how it alters the drying process. Every movement, rotation or pile can speed up or slow down the process as desired while also ensuring the coffee dries evenly. 

The way roasters think about roast curves, Oscar Chacon believes in drying curves and his coffee certainly backs him up on this theory. 

Honey Processed Coffee:

This is where the cherry pulp is removed from the seed before the coffee is dried with the mucilage intact before being prepared for shipping.

Las Lajas Yellow Honey: The workers turn the coffee every hour on raised beds.

Las Lajas Red Honey: The coffee is turned several times a day on the beds, but not as frequently as for yellow honey.

Las Lajas Black Honey: These coffees are only turned once per day.

Natural processed Coffee:

The whole cherry is dried as it is before the coffee is prepared for shipping.

Las Lajas Perla Negra: Dries directly in the sun for 10 days, rotating constantly, then transferred to bags and left for 2–3 days before being finished on the raised beds.

Las Lajas Alma Negra: Drying starts on the patio, then the coffee is piled overnight and spread out in the sun during the day.

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How we source our coffees

Every cup of coffee is connected to a huge chain of events from the farmer, to the roaster, to the barista. It’s our objective to be as involved as possible in as many areas as we can and make sure we do justice to the hard-working hands that make these coffees possible. 

The C-Word, the B-Word and a handful of nuts!

So for us, it’s important that we love our coffee, the producers are paid well and are actually happy. It means a lot to us that when you drink a cup of our coffee you’re directly tasting the hard work and passion of a farm or a co-op.