La Lajas Manor is located in the central valley area at the foot of the Po á s de Alajuela volcano.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Located in the central valley area at the foot of the Po á s de Alajuela volcano, La La Haas Manor has been operated by the owner Chac ó n family for more than 80 years. The estate is 1300-1500 meters above sea level and has an annual output of about 46000 kilograms. During the annual production season of La Lajas Manor from December to February, the owner insists on harvesting only ripe and red fruits, and most of them use dense treatment and sun exposure to enhance the sweetness and richness of the coffee, and at the same time, it is placed in the non-continental shelf-type sunburn field to ensure that the coffee can receive the sun evenly and avoid excessive fermentation. At the same time, the manor has also actively obtained international organic certification, which has been certified by USDA of the United States, JAS of Japan and NOP of Japan.

Flavor description: passion fruit, drupe, black jujube, blueberry

Many years ago, Francesca, the owner of the estate,

I have been hoping to improve the flavor of the coffee in the manor.

At that time, the vast majority of coffee farmers in Costa Rica

The traditional washing method is generally adopted.

To supply demand in the United States and Europe.

So the landowner began to study

And improve a lot of equipment in the manor in order to

More in line with the needs of tanning and honey-treated coffee.

In the harvest stage, the landowner uses the sweetness detector (BRIX) to screen to achieve

Standard coffee red fruit

At the same time, set up its own washing treatment station for coffee treatment.

Finally, it was placed on the African scaffolding for further exposure.

In the coffee at the Laslajas manor.

The landowner uses honey-treated and sunburned coffee by

The expression of flavor is divided into many different items.

In terms of honey treatment, the farmers of Costa Rica

For the most part, the amount of residual pulp is controlled by the peeling machine at the washing station.

But Laslajas Manor decided to take a different approach.

That is, to retain the highest proportion of 100% of the flesh.

But control the time of exposure and turning on the African scaffolding to show different coffee flavors.

In the honey treatment, the manor owner divides the coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After removing the pericarp, it was placed on the African scaffolding in the early morning and exposed to the sun.

And immediately proceed to flip.

Red honey treatment:

After removing the pericarp, it was placed on the African scaffolding in the early morning and exposed to the sun.

It didn't turn until after noon.

Black honey treatment:

After removing the pericarp, it was placed on the African scaffolding in the early morning and exposed to the sun.

It didn't turn until after the afternoon.

As for the sun treatment rule, it is treated by the way of shading with plastic cloth.

Produce many more detailed flavors to show the black pearl:

The red fruits of the harvested coffee were placed on the African scaffolding in the early morning.

And turn regularly and expose to the sun until the moisture content is 11.5%.

The whole process will take about two weeks.

Black Soul: the harvested coffee red fruit is placed on the African scaffolding in the early morning.

Turn regularly one day for exposure to the sun.

Leave the plastic cloth under shade until the moisture content is 11.5%.

The whole process takes about three weeks.

At the same time, the manor owner strictly requires all processes in the manor's fertilizing materials.

All need to be planted and fertilized according to organic standards.

The whole manor uses organic compost.

At the same time, organic standards are extended to include soil, shade trees and washing plant procedures.

After years of hard work, the Ras Lajas Manor

Has passed the Japanese JAS, American USDA and NOP organic certification.

END