A brief introduction to the Origin, Development, History and Culture of Honey-treated Fire Phoenix Manor Coffee in the Central Valley of Costa Rica

Solarization is a very traditional practice that uses minimal resources, but it is difficult to do well because of the many factors beyond your control. Francesca added many innovations, such as measuring the sugar content of the fruit with a Brix meter, which is often equipped in the wine industry, and determining the best time and treatment for harvesting according to Brix sugar content. The Brix value of ordinary fruits is 14 for apples, 12 for lemons and 18 for passion fruits, but Lajas coffee cherries can reach 21-22% Lajas (Las Lajas) Small coffee processing plant with more than 80 years of coffee growing and processing history, in the last century 95, because of Lajas (Las Lajas) The second generation of small coffee processing plant operators died of cancer, leaving the third generation Francesca to succeed. Francisca and Oscar Chacon (Oscar Chacón) The couple suspected that the chemical fertilizers and pesticides used in the farm were the culprits. Since then, they have switched to natural, self-made compost and adopted natural farming methods that are environmentally friendly to treat coffee crops. After five years of unremitting efforts, the analysis of soil, branches and fruits on the farm was qualified. In 2000, Lajas becomes Costa Rica's first organically certified estate Lajas Estate in Costa Rica's Central Valley "Black Honey"

Costa Rica Finca las lajas

Flavor: Sweet, syrupy, fruity aromas, cherry, strawberry

Features: Heavy fermentation, thick texture, with fermented grapes and a hint of strawberry and chocolate when lightly baked, more berry fruit aroma when deeply baked

Origin: Costa Rica

Altitude: 1300-1500 m

Bean seed: Kadura Kaduai

Treatment: honey treatment

Francesca's natural processing process is laborious. The hand-picked high-sugar coffee fruit is placed in the sun for about 10 days in an African elevated shed, then placed in a plastic sheet covered greenhouse to create more direct heat and continue drying until the moisture content reaches 11.5%. The slow drying process allows the beans to develop more natural sweetness from the inside, but it also requires more care and constant stirring. At the end, the red cherries turn black and emit aromas of fruit cake, brown sugar and even sherry. This is Perla Negra!

Costa Rica has a total of eight producing areas, of which it is recognized as the three best producing areas, Tarazhu, Central Valley, Western Valley, Las Lajas is located in Sabanilla de Alajuela in the Central Valley producing area, and the foothills of Poas Volcano. "Lajas" is technically the name of the Chacon family processing plant, the name of the estate is Finca La Mirella, but the world's bean bakers are also accustomed to calling it Finca las lajas, and it is also the first estate in Central America to start honey processing and natural sun processing.