Las Lajas Micromill — Finca Carrizal
Geisha — Yellow Diamond Honey
Costa Rica · Microlot
Flavour Profile
Toffee · Jammy Blueberry · Cranberry · Milk Chocolate
A vibrant and structured cup with layered berry sweetness and wine-like acidity. Notes of jammy blueberry and fresh cranberry are balanced by caramelised toffee sweetness and a smooth milk-chocolate finish.
Coffee Details
Country: Costa Rica
Region: Sabanilla de Alajuela, Central Valley
Micromill: Las Lajas
Farm: Finca Carrizal
Variety: Geisha
Process: Yellow Diamond Honey (Anaerobic Honey)
Elevation: 1400–1600 MASL
Harvest: December – April
Coffee Story
This microlot comes from the renowned Las Lajas Micromill, one of Costa Rica’s most innovative family-run producers. Known for pioneering honey and natural processing in the region, the Chacón family focuses on meticulous cherry selection and controlled fermentation to express the full potential of each coffee variety.
The Yellow Diamond Honey process is part of their experimental processing series, designed to highlight sweetness, clarity, and fruit complexity while maintaining balance and elegance in the cup.
By combining careful fermentation with slow drying, this coffee delivers a refined profile where bright fruit acidity meets deep caramelised sweetness.
Origin Story
Finca Carrizal sits in the highlands of Sabanilla de Alajuela, within Costa Rica’s Central Valley. The region benefits from volcanic soils, cool mountain air, and significant day-to-night temperature swings.
These conditions allow coffee cherries to ripen slowly, developing higher sugar concentration and greater flavour complexity. The result is a cup profile that shows both vibrant fruit character and elegant structure.
Las Lajas Micromill has become internationally respected for pushing the boundaries of coffee processing while maintaining a strong commitment to quality and sustainability.
Process Lineage
Yellow Diamond Honey — Anaerobic Honey Process
This coffee undergoes a carefully controlled Anaerobic Honey fermentation:
Cherry Selection
Only high-Brix, fully ripe cherries are selected.
Depulping
The cherries are depulped while retaining 100% of the mucilage.
Anaerobic Fermentation
The coffee is transferred into sealed fermentation tanks with no oxygen, where it ferments for approximately 84 hours.
Drying
After fermentation, the coffee is moved to raised drying beds and slowly dehydrated for 15–20 days, with regular turning to ensure even drying.
Stabilisation
Once dried, the coffee rests for around 60 days before export, allowing the flavours to stabilise and mature.
Cup Character
Winey · Juicy · Sweet
A beautifully structured Geisha showing berry richness, sparkling acidity, and honeyed sweetness with a smooth chocolate finish.