{"product_id":"costa-rica-las-lajas-anaerobic-honey","title":"COSTA RICA - LAS LAJAS - ANAEROBIC HONEY","description":"\u003cp\u003e\u003cspan\u003eAn exciting new limited edition, showcasing the \u003cstrong\u003eunique flavour\u003c\/strong\u003e that coffee can bring by using \u003cstrong\u003eexperimental processing \u003c\/strong\u003epost harvest! If you were a fan of our \u003cem\u003eChina Banka Natural\u003c\/em\u003e coffee earlier this year, you’re going to love this one too….\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee brings an \u003cstrong\u003eintense fruit profile\u003c\/strong\u003e, with \u003cstrong\u003erich sweet notes\u003c\/strong\u003e, and \u003cstrong\u003eboozy undertones\u003c\/strong\u003e. \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe sweetness is in part thanks to the unique \u003c\/span\u003e\u003cstrong\u003eanaerobic honey processing\u003c\/strong\u003e\u003cspan\u003e of the coffee, a \u003cstrong\u003ehybrid processing method\u003c\/strong\u003e that combines \u003cstrong\u003ehoney\u003c\/strong\u003e \u003cstrong\u003eprocessing\u003c\/strong\u003e and \u003cstrong\u003eanaerobic fermentation:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003e\u003cem\u003eHoney Process\u003c\/em\u003e\u003c\/strong\u003e: \u003c\/span\u003eCoffee cherries are partially de-pulped, leaving some mucilage (the sticky, sugary layer) on the beans during drying.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cem\u003eAnaerobic Fermentation\u003c\/em\u003e\u003c\/strong\u003e: The beans, still covered in mucilage, are fermented in sealed, oxygen-free tanks to create controlled microbial activity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBest \u003cstrong\u003eenjoyed as a filter\u003c\/strong\u003e option to bring out the \u003cstrong\u003ecomplex flavour of\u003c\/strong\u003e \u003cstrong\u003eberry coulis and bourbon\u003c\/strong\u003e. If you're brewing it through an espresso machine, we'd recommend extending the brewing time a few seconds longer to avoid unwanted sour notes that may come from under-exctraction!\u003c\/p\u003e\n\u003cp\u003eWe’ve roasted it lightly to retain this clarity, and have given it an intensity of '5' to indicate the punchy depth of flavour and medium body that is often synonymous with Anaerobic and Honey processed coffees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe story behind the coffee:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOscar Chacón Solano owns the farm Las Lajas. In 1988, following the death of Oscar’s father, his legacy of 50 hectares of land dating back to 1936, was left to his six children. The Chacón siblings decided to change their coffee production system, focusing their efforts on environmental conservation, providing stable employment for their workers, and keeping coffee culture alive in their family and community. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the early 2000s, Oscar Chacón and Francisca Cubillo, the third generation of coffee producers in their family, decided to process the coffee from their own farms, giving rise to the Las Lajas Ecological Benefit. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring these early years, Oscar and Francisca were in pursuit of excellence, as well as offering a differentiated product within the coffee market. Their breakthrough came in 2006, when an earthquake left the Sabanilla area without light and water for a long time making it impossible to carry out the traditional washing process. They instead had to dry the coffee cherries whole, giving birth to their now iconic natural process.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe farm is located in Sabanilla de Alajuela, Costa Rica. All the coffee processed by Las Lajas is produced by the Chacón family. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe farm is situated at an altitude range of 1500 to 1700masl. The majority of crops grown are caturra-catuaí, but over the last five years, they have started a renovation process, diversifying the variety of crops on the farm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is pulped and left with 100% of the mucilage. It is transferred to an anaerobic fermentation tank, where it rests for 84 hours. After fermentation, the coffee is moved to raised beds for dehydration for a period of 15 to 20 days to finish the drying process.\u003c\/span\u003e\u003c\/p\u003e","brand":"Divine Coffee","offers":[{"title":"Ground \/ 227g","offer_id":55567898509688,"sku":null,"price":11.75,"currency_code":"GBP","in_stock":true},{"title":"Wholebean \/ 227g","offer_id":55567898542456,"sku":null,"price":11.75,"currency_code":"GBP","in_stock":false},{"title":"Espresso Grind \/ 227g","offer_id":55567898575224,"sku":null,"price":11.75,"currency_code":"GBP","in_stock":false},{"title":"Wholebean \/ 1kg","offer_id":55567898607992,"sku":null,"price":43.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0034\/4037\/7971\/files\/COSTARICA.png?v=1779795213","url":"https:\/\/divinecoffee.co.uk\/products\/costa-rica-las-lajas-anaerobic-honey","provider":"Divine Coffee Roasters","version":"1.0","type":"link"}