A brief introduction to the History and Culture of the Origin and Development of Coffee in Diamond Mountain Manor in Costa Rica

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 bean bakers around the world are used to calling it Finca las lajas.

In Costa Rica, Arabica coffee trees are grown, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. It must be manually used.

Las Lajas Estate Yellow Honey

Country: Costa Rica

Region: Central Valley

Class: SHB;

Processing method: yellow honey processing

Altitude: 1300~1500 m;

Breeds: Caturra, Catuai

Flavor Description CUPPING NOTES: Honey, Tropical Fruit,Maple Syrup,Melons

Las Lajas Estate Red Honey

Country: Costa Rica

Region: Central Valley

Class: SHB;

Processing method: red honey processing

Altitude: 1300~1500 m;

Breeds: Caturra, Catuai

Cupping Notes: Mango,Dried Fruit,Coffee Cherries,Honey

Las Lajas Estate Yellow Honey

Country: Costa Rica

Region: Central Valley

Class: SHB;

Processing method: yellow honey processing

Altitude: 1300~1500 m;

Breeds: Caturra, Catuai

Flavor Description CUPPING NOTES: Honey, Tropical Fruit,Maple Syrup,Melons

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!