Costa Rica Las Haas Manor Coffee production area introduces Las Haas Manor Coffee beans at high altitude

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Costa Rica Las Jas Estate Coffee Production Area Introduction Las Jas Estate Coffee Beans Elevation

Costa Rica Las Lajas Estate

In Costa Rica, where fine sun and honey treatments are quite popular, Las Lajas Estate was one of the first estates to start systematic research and treatment. It has been a favorite coffee estate of global buyers for many years. Las Lajas Estate is currently owned by Francesca, the third generation of estate owners. Francisca Cubillo and his wife Oscar run the estate in the Central Valley, not far from the capital, quite close to Poas Volcano volcano, at an altitude of 1,250- 1,500 meters, with an annual output of about 55,200 kilograms.

Many years ago, Francesca wanted to improve the flavor of coffee on the estate. At that time, most coffee farmers in Costa Rica used traditional washing methods to supply the demand of American and European markets. Therefore, the owner began to study and improve many equipment in the estate to better meet the needs of sun and honey processing coffee. During the harvest phase, the farm uses a sweetness detector (BRIX) to screen the coffee red fruits that meet the standard, and at the same time sets up its own washing station for coffee treatment, and finally places them on African shelves for subsequent exposure.

In Las Lajas estate, the estate owner divides the honey treated and sun treated coffee into a variety of different varieties by flavor performance. In the honey treatment method, Costa Rican farmers mostly control the residual pulp amount by peeling machines in washing stations, but Las Lajas estate decided to adopt another method, that is, to retain the highest proportion of pulp but control the exposure and stirring time on African shelves to present different coffee flavor performance. In honey processing, the plantation owner separates coffee into yellow honey, red honey and black honey.

■ Yellow honey treatment:

After removing the peel, place it on an African trellis in the early morning and turn it immediately.

■ Red honey treatment:

After removing the peel, place it on an African trellis in the morning and expose it to the sun until noon.

■ Black honey treatment:

After removing the peel, place it on an African trellis in the morning and expose it to the sun until the afternoon.

As for the sun treatment method, the plastic sheet shade is used to treat many more detailed flavor expressions.

■ Black Pearl:

Harvested coffee berries are placed on African trellises in the early morning and regularly turned for insolation until the moisture content reaches 11.5%. The whole process takes about two weeks.

Black Soul:

Harvested coffee berries are placed on African trellises in the early morning. They are turned regularly one day and exposed to sunlight one day until the moisture content is 11.5% under the shade of plastic cloth. The whole process takes about three weeks.

At the same time, the manor owner strictly requires all processes to be planted and fertilized according to organic standards. The whole manor uses organic self-made compost, and the organic standards are extended to include soil, shade trees and washing treatment plant procedures. After many years of efforts, Las Lajas Estate has passed the Japanese JAS, the United States USDA and NOP organic certification.

Finca Las Lajas Black Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: black honey treatment

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor Description: Brown sugar, caramel, syrup, sweet lasting fullness, Body thick

Finca Las Lajas Red Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: red honey treatment

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Tropical fruit, coffee fruit, lingering aroma

Finca Las Lajas Yellow Honey

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Processing method: yellow honey processing

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Honey, tropical fruit, maple syrup, melon

Finca Las Lajas Perla Negra

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: pineapple, tropical fruit, bouquet, pomegranate

Photo-Las Lajas Black Soul Las Lajas Manor Black Soul Finca Las Lajas Alma Negra

Country: Costa Rica

■ Region: Central Valley

■ Altitude: 1300-1500 m

■ Treatment method: sun exposure

■ Level: SHB

■ Breeds: Kadulla, Kaduyi

■ Flavor description: Dark chocolate, cream, fruit, Body thick

Honey processing is one of the mainstream processing methods for fine green coffee beans. In my previous article, there have been some descriptions of green coffee processing methods. Honey processing is the latest one to appear in the mainstream processing method. It is derived from Brazil's semi-sun processing method (also known as semi-washing method).

Costa Rica was the first country to use coffee raw bean honey treatment. There are three major coffee producing areas in Costa Rica, namely Tara Pearl, Central Valley and Western Valley.

Las Lajas Estate, located in the Central Valley region, was one of Costa Rica's first coffee plantations to be systematically studied and treated with refined sun and honey. Las Lajas Estate is between 1250 meters and 1500 meters above sea level, and produces more than 50,000 kilograms of green coffee beans every year.

Fine coffee honey treatment: used to the extreme by Las Lajas Manor

Las Lajas Estate (Photo from Internet)

Ras Lajas Estate's standards are very strict, using sweetness detectors to select qualified coffee fruits from the harvest stage, and often improving the processing equipment to meet the needs of refined sun and honey processing methods.

The manor's improvement of honey treatment method can be said to be the ultimate. Before sharing with you the standard sense of yellow honey, red honey and black honey treatment, yellow honey is to retain less than 50% pectin after peeling, while red honey refers to retain at least 80% pectin after peeling, black honey refers to retain almost all pectin, and then carry out drying and fermentation process.

Ras Lahas's yellow honey, red honey and black honey treatment method is very independent, first remove the peel, and retain 100% of all pectin, and then dry, relying on different turning time to control the formation of coffee flavor.

Fine coffee honey treatment: used to the extreme by Las Lajas Manor

exposed to sunlight

Their sun treatment is also very unusual, controlling the development of coffee flavor through pure sun exposure or alternating periods of sun exposure and shade.

Here, a brief introduction to Las Lahas Manor on behalf of the two beans bar, personal favorite, one is black honey processing, there is a black pearl.

Fine coffee honey treatment: used to the extreme by Las Lajas Manor

Ras Lajas Black Honey Treated Beans (Slightly Roasted)

Ras Lahas Estate's black honey treated beans and black pearl beans can be slightly roasted. When roasted properly, black honey treated beans have a very obvious nutty aroma, brown sugar flavor, excellent sweetness and smooth and thick taste.

Fine coffee honey treatment: used to the extreme by Las Lajas Manor

Black Pearl Coffee (Slightly Roast)

Black Pearl coffee beans are sun-treated coffee beans that, when properly roasted, have distinct cocoa aromas, fruity sourness, and an alcoholic finish.

Las Lajas Estate Perla Negra

Country: Costa Rica Fiscal year: 2003

Name: Ras Lahas Estate Black Pearl

Region: Central Valley

Grade: SHB

Treatment method: sun treatment

Altitude: 1300-1500 m

Breed: Caturra & Catuai

Among the delicate sun and honey treatments that are prevalent in Costa Rica today,

Las Lajas was one of the first estates to be systematically studied and treated,

Coffee estates that have been quite popular with buyers worldwide for many years,

Las Lajas Estate is currently owned by Francesca, the third generation estate owner.

（Francisca Cubillo）

Co-owned by his wife Oscar,

The estate is located in the Central Valley region not far from the capital.

（Central Valley）

Quite close to Poas Volcano,

The altitude is between meters and the annual production is about 55,200 kg.

Many years ago, Francesca, Lord of the manor,

Always hoping to improve the flavor performance of coffee in the estate,

At the time, most coffee farmers in Costa Rica

are typically treated with traditional water washing.

To meet the needs of the American and European markets, the owner of the estate began to study

Many of the equipment on the estate was improved to better meet the needs of sun and honey processing coffee.

Harvesting stage when estate owners use sweetness detector (BRIX)

screening coffee berries that meet the criteria,

At the same time set up its own washing station for coffee processing

Finally, it was placed on an African trellis for subsequent exposure.

Among the coffee processed at Las Lajas estate,

Manor owners treat honey and sun coffee

By the expression of flavor, it is divided into many kinds of different items,

In the case of honey, farmers in Costa Rica

The amount of residual pulp is mostly controlled by peeling machines at washing stations,

But Las Lajas Manor decided to go the other way,

That is, 100% of the highest percentage of pulp is retained.

But control the exposure and flipping time on African trellises

to present different coffee flavor presentations,

In the honey processing method, the plantation master divided coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After removing the peel, place it on an African trellis in the early morning and turn it immediately.

Red honey treatment:

After removing the peel,

They are placed on African trellises in the early morning and exposed to sunlight until after noon.

Black honey treatment:

After removing the peel,

They are placed on African trellises in the early morning and exposed to sunlight until the afternoon.

As for the solarization law, by

The way the plastic covers the shade gives a lot of more nuanced flavor. Black Pearl:

Harvested coffee berries are placed in the morning

African trellises and periodically flipped and exposed to 11.5% moisture,

The whole process takes about two weeks.

Black Soul: The harvested coffee berries are placed on African trellises in the early morning

One day, regular flipping, sun exposure, one day, plastic sheeting.

Allow to stand until moisture content reaches 11.5%, which takes about three weeks.

At the same time, the manor owner is strict in the fertilization materials of the manor

All processes must be planted and fertilized according to organic standards

Organic, homemade compost is used throughout the estate, and organic standards are extended to include soil,

Shade trees and washing plant procedures.

After years of hard work, Las Lajas Estate is now

It has been certified by Japan JAS, USA USDA and NOP Organic.

Las Lajas Estate Black Pearl

Everyone's favorite taste is not necessarily,

Consider buying small quantities to try different baking degrees.

A burst of beans

One blast ends with a bean.

From the end of the first explosion to the end of the second explosion, the beans are placed in the middle.

Touch the next bean with two explosions

10-15 seconds into the second explosion.

Second explosion dense next bean

I hope you baking experts find something better.

*

Costa Rica Costa Rica

Population: 4586000

In the past Costa Rica has successfully sold its coffee according to the name of the region where it is produced. However, tastes vary from region to region, so it is well worth exploring each different region to see what kind of coffee beans they can produce.

CENTRAL VALLEY

The Central Valley, the capital of Costa Rica, San Jose, is located here, which is the most densely populated area. It is also an area that has been growing coffee for the longest time. It is usually divided into subregions of San Jos é Heredia and Alajuela. There are three major volcanoes in the region: lrazu,Barva and Boaz affect topography and soil.

Altitude: 900-1600m

Harvest: November-March

WEST VALLEY

West Valley, the first farmer to settle down in the 19th century, brought coffee. The region is divided into six subregions around the urban centres of San Ramon, Palmares, Naranjo, Greece, Sarchi and Artenas. There is a specific coffee variety in Sarchi called Villa Sarchi. The highest elevation in the area is around Naranjo, and some amazing coffee can be found at the altitude of the area.

Altitude: 700-1600m

Harvest: October-February

TARRAZU

The Tarrazu producing area has a long-standing reputation guarantee, and for many years, the coffee from here can almost be regarded as a high-quality grade. But the coffee comes from different farms and is then mixed into large batches. However, over the years, Tarrazu's brand has accumulated sufficient strength, and coffee produced from outside the region is also marked with Tarrazu to increase its value. Costa Rica's tallest coffee farm is located in this area, like many other areas, where profits are made during the obvious dry season harvest.

Altitude: 1200-1900m

Harvest: November-March

La Slajas Manor, Costa Rica