COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store Whole cherries then ferment anaerobically

Whole cherries then ferment anaerobically for 36 hours in sealed plastic tanks

the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C

the cherries undergo a two-stage fermentation 48 hours dry in whole cherry followed by 96 hours in water tanks with CO₂ extraction to build clarity

This exceptional coffee from Finca Soledad in Ecuador's lush Intag Valley is a true expression of craftsmanship and innovation

COSTA RICA SAN ISIDRO LAS LAJAS BLACK HONEY drop-store Whole cherries then ferment anaerobicallyOscar and Francisca Chacn of Las Lajas are third generation coffee producers from Sabanilla de Alajuela in Costa Ricas Central Valley who helped pioneer Honey and Natural process specialty coffee in the region. This Black Honey San Isidro undergoes careful cherry classification before being pulped and placed onto raised beds, where the coffee rests untouched for the first two days before receiving periodic movement throughout drying to slowly reduce