Central Valley producing area in the Central Valley of Costa Rica

Central Valley producing area in the Central Valley of Costa Rica

Planting height: 1200-1600 (m)

Production season: November to March

Cup test results: full-bodied beans, rich aroma, coffee characteristics

Coffee characteristics: coffee in this area is the earliest coffee growing area in Costa Rica, rich in volcanic soil, sometimes with chocolate aroma.

Among the exquisite sun and honey treatments currently prevalent in Costa Rica, La La Haas Manor is one of the first estates to begin systematic research and treatment, and has been a favorite coffee farm for global buyers for many years. La Lajas Manor is now jointly run by the third generation manor owner Francisca Cubillo and his wife Oscar. The estate is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, with an annual output of about 55200 kg at an altitude of 1250 to 1500 meters.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. therefore, the manor owner began to study and improve many of the equipment in the manor to better meet the needs of sun and honey coffee. During the harvest stage, the landowner used a sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up his own washing treatment station for coffee treatment, which was finally placed on the African scaffolding for further exposure.

Black honey treatment (Black Honey Processed) is currently the most complex and difficult method of raw bean treatment, of which the most special is the coating on coffee beans. 100% of the mucus originally belonging to the flesh is completely retained, and then after natural fermentation, the full energy of sunlight is absorbed in the process of sun drying, creating a sweeter, richer taste, like molasses.