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

but also designed with precision and care

this lot undergoes 72 hours of anaerobic fermentation before being dried for 12 days in mechanical dryers

resulting in complex notes of blueberry

it's depulped

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