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Reserve

Las Lajas — Anaerobic Honey — FSC‑7924

Costa Rica, Honey · Anaerobic Honey — sealed tank fermentation, slow drying

Red Fruit, Tropical, Caramel, Winey, Syrupy

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Reserve

Las Lajas — Anaerobic Honey — FSC‑7924

A vibrant anaerobic honey from Las Lajas. Expect red fruit, tropical sweetness, caramel depth and syrupy body.

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Take it home

Las Lajas — Anaerobic Honey — FSC‑7924

Red Fruit · Tropical · Caramel · Winey · Syrupy

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From the farm

Sabanilla de Alajuela, Central Valley

Producer · Chacón family — Las Lajas Micromill

Las Lajas is an on-farm micromill operated by the Chacón family in Sabanilla de Alajuela, Central Valley, at 1,400–1,600 m. They cultivate Caturra and Catuai and apply a controlled anaerobic honey protocol: sealed-tank fermentation followed by slow drying of mucilage. High annual rainfall (1,800–2,200 mm) and careful picking underpin consistent lots, with processing and drying timed to favour clean, concentrated sweetness and stable cup profile.

AC

Origin passport

Sabanilla de Alajuela, Central Valley

Producer · Chacón family — Las Lajas Micromill

Batch

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✓ Traceable to lot

Provenance
Altitude
1500–1700m
Process
Honey · Anaerobic Honey — sealed tank fermentation, slow drying
Varietal
Típica Lima
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Origin notes

Las Lajas is one of Costa Rica's most respected family coffee projects, led by the Chacón family in Sabanilla de Alajuela. After inheriting family land, the Chacón siblings chose to rethink their approach to coffee, placing environmental care, stable employment and family tradition at the centre of their work. In the early 2000s, Oscar Chacón and Francisca Cubillo created the Las Lajas Ecological Benefit, allowing them to process their own coffee with greater control and creativity. Their honey and natural processes helped define a more adventurous side of Costa Rican specialty coffee. This anaerobic honey lot captures that spirit: expressive, sweet and beautifully crafted.

Origin

Region
Sabanilla de Alajuela, Central Valley
Country
Costa Rica
Producer
Chacón family — Las Lajas Micromill
Altitude
1500–1700m
Process
Honey · Anaerobic Honey — sealed tank fermentation, slow drying
Download Origin Passport (PDF)
Asteri Coffee · Origin passportCosta Rica

How to brew it

Best as Pour-over.

Brew at pour-over, sweet espresso, cold brew. Start at 60g coffee per litre of water, off-boil. Adjust grind a click finer if it tastes thin, coarser if it tastes harsh.

  • Pour-over
  • Filter
  • Aeropress
  • Espresso (light)
  • Cold Brew
Full pour-over guide →

Pour-over timer

3:00

Pre-roast checks

The Asteri Standard

Every green coffee passes five independent checks before it touches our roaster. Tap any check to see how we test and what we accept.

Good to know

Questions before you brew

Whole beans stay fresher for longer because grinding exposes more surface area to oxygen. If you own a burr grinder, always pick beans and grind just before you brew. Choose ground only if you don't have a grinder at home. When you pick ground, tell us the brew method (espresso, filter, cafetière, AeroPress, moka) and we grind Las Lajas — Anaerobic Honey — FSC‑7924 to the exact particle size for that method.

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