How is the sun flavor of SL28 raisins in La Lajas Manor, Costa Rica?

SL28 raisin sun in La Lajas Manor, Costa Rica

Production area: Central Valley

Planting altitude: 1300-1500m

Variety: SL28

Type of soil: volcanic soil

Grading standard: SHB

Treatment: raisin sun treatment

Harvesting method: manual harvesting

Related certification: JAS, NOP, USDA

The manor was founded in 1840.

Manor size: 38 hectares

Average annual temperature / rainfall: 20 ℃ / 2500-2700 mm

Flavor: ripe grapes, plums, litchi, caramel

Francisca and Oscar Chac ó n are the third generation operator of Las Lajas. Las Lajas is located in the foothills of Sabanilla de Alajuela Po á s Volcano in the Central Valley. The Chac ó n family has been growing coffee since their grandparents for more than 80 years. When Oscar's father died of cancer in 1995, they suspected that the chemical fertilizers and pesticides used on the farm were the culprits. They no longer used toxic chemicals and required all processes to be planted and fertilized in accordance with organic standards. use organic compost, while extending organic standards to soil, shade trees and washing plant procedures, using ecologically friendly natural farming methods and shade planting in native forests. After five years of organic cultivation, until the soil, leaves, and fruit analysis are qualified, in 2000, Lajas became the first organic certified manor in Costa rica, and the Lajas manor has passed the Japanese JAS, American USDA and NOP organic certification. After passing the organic certification, the couple went a step further and began to set up their own treatment plant. In the past, they could only send the cherries from the farm to large commercial processing plants, but the post-processing process was out of control, and there was a washing plant to deal with their own coffee, resulting in a sharp increase in overall quality.

Innovative tanning method-raisin solarization (Raisin): combine black pearl and black soul to dry the whole process for more than three weeks. First of all, it was laid flat on the cement floor in the greenhouse, piled into a hill in the afternoon, covered with plastic cloth for shade, and then spread flat the next morning. About a week or two later, it was changed to the shade of the African scaffolding under the greenhouse. There are two sets of the upper and lower layers of this African shelf. Every day, the upper and lower cycle changes the position, which will make the coffee beans dry evenly until the end of processing, so that the fermentation cycle is higher. The sweetness and flavor complexity of coffee beans are greatly improved.