Costa Rica Las Lajas - El Perezoso Yellow Honey
 This coffee is produced by Humberto Naranjo, one of Costa Rica’s most notable producers . His farm is located in the Los Santos region, considered one of the country’s best coffee growing regions. This region is known as one of Costa Rica’s gourmet coffee production centers and is famous for its coffee fields located above 1500 meters above sea level .
 Naranjo pays great attention to coffee production on his 12-hectare farm, leaving 2 hectares of this area as a nature reserve. He carefully selects especially ripe coffee cherries and sends them to the coffee processing plant at the peak of the harvest process.
 Processing Method: Yellow Honey
 The Yellow Honey processing method is carried out by drying the coffee beans without removing the mucilage (pulp) . Thanks to this process, the coffee gains sweet and fruity notes .
 The coffee cherries are taken to the San Diego washing station where they are processed.
 Traditional sun drying techniques are used.
 Coffee is dried on patios or African beds , allowing the natural sugars in the mucilage to pass into the bean. This method is a unique and handcrafted process that develops the characteristic flavor profile of the coffee.
 Regional Features
 Country: Costa Rica
 Region: West Valley, Los Santos
 Altitude: 1500 - 1720 meters
 Soil: Volcanic soil
 Irrigation: Natural rainfall
 Varieties: Catimor, Obata & Catuai
 Producer: Humberto Naranjo
 Processing Plant: San Diego
 Harvest Time: January - March
 Harvesting Method: Hand picking
 Flavor Profile (Cupping Notes)
 Almond
 Black tea
 Milk chocolate
 Yellow stone fruits (e.g. peach, apricot)
 Hazelnut