COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store this coffee delivers clarity and

this coffee delivers clarity and character in every sip

the cherries undergo a two-stage fermentation 48 hours dry in whole cherry followed by 96 hours in water tanks with CO₂ extraction to build clarity

Passion Fruit

the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C

temperature control

COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store this coffee delivers clarity andOscar and Francisca Chacn of Las Lajas are third generation coffee producers from Sabanilla de Alajuela in Costa Ricas Central Valley who helped pioneer Honey and Natural process specialty coffee in the region. This Black Honey San Isidro undergoes careful cherry classification before being pulped and placed onto raised beds, where the coffee rests untouched for the first two days before receiving periodic movement throughout drying to slowly reduce