Costa Rica Las Lajas Anaerobic Honey

Roaster notes

This coffee comes from Las Lajas Micromill, one of Costa Rica's most innovative family-owned producers near the foot of Poás volcano. This lot, called Yellow Diamond, is part of the family's experimental series and undergoes carefully controlled anaerobic honey fermentation for approximately 84 hours in sealed tanks without oxygen, followed by slow drying on raised beds for 15–20 days. The result is an elegant, balanced cup where fresh fruit acidity meets deep caramelized sweetness.

Tasting notes