Introduction:Located in the Central Valley of Costa Rica, the La Laja Estate is one of the country’s earliest pioneers in deeply exploring honey and natural processing techniques. It was established by third-generation owner Francisca and her spouse Oscar. With an elevation ranging from 1,250 to 1,500 meters and organic farming practices, this estate has successfully developed a variety of signature processing methods including yellow honey, red honey, black honey, and diamond yellow honey. It has also introduced distinctive natural-processed beans such as Black Pearl and Black Soul. This article will detail the actual differences between yellow honey and diamond yellow honey, and take you on a journey to explore the unique flavor profiles and processing details of these coffees.
The La Laja Estate is situated in the Central Valley region of Costa Rica, near the Poás Volcano, at an altitude between 1,250 and 1,500 meters, with an annual production of approximately 55,200 kilograms. Since being taken over by third-generation owner Francisca Cubillo and her partner Oscar, the estate has been committed to enhancing the flavor potential of its coffee through non-washed methods, especially accumulating extensive experience in honey and natural processing techniques.
Compared to most farms in Costa Rica that still primarily use traditional washed processing, La Laja Estate began investing resources years ago to upgrade equipment and processes, focusing on the development of honey and natural methods. During harvesting, they use a refractometer (BRIX) to carefully select ripe red cherries, then process them in their own processing station, and finally dry the beans on African beds to ensure stable and layered flavor development.
Among various processing methods, honey processing yields diverse flavors due to the retention of varying degrees of mucilage. Based on the amount of mucilage retained and the drying strategy, La Laja Estate has subdivided its offerings into yellow honey, red honey, black honey, and diamond yellow honey. For yellow honey, after removing the skin, the beans are placed on African beds early in the morning and turned immediately to ensure even sun exposure, resulting in a bright acidity and medium body. In contrast, red honey is not turned until after noon, allowing more significant fermentation of the mucilage, leading to a rounder flavor profile with caramel-like sweetness. Black honey delays the first turn until the afternoon, allowing the mucilage to remain in contact with the beans longer, producing richer sweetness and a fuller body. Additionally, diamond yellow honey employs a special method where beans with pulp are spread on concrete ground to dry one day, then shaded under black plastic sheeting the next day, creating a unique aromatic balance and complexity.
Aside from honey processing, the estate also offers two highly distinctive natural-processed coffees — Black Pearl and Black Soul. For Black Pearl, harvested red cherries are placed on African beds in the morning and turned regularly. The entire drying process takes about two weeks, aiming for a moisture content of 11.5%, ultimately delivering intense and bold fruity aromas with layered fermentation notes, reminiscent of the tropical style of a well-known estate. Black Soul, on the other hand, is initially turned regularly before being shaded with plastic sheeting. The overall processing time extends to three weeks, imparting softer molasses and dried fruit tones, making it ideal for coffee lovers who enjoy deep, sweet flavors.
Throughout cultivation and processing, La Laja Estate adheres to organic standards, following organic protocols from planting and fertilization to processing operations. The estate uses homemade organic compost, emphasizes soil health and shade tree management, and has obtained international organic certifications such as Japan’s JAS, USDA, and NOP, ensuring that every coffee bean comes from a sustainable and high-quality production environment.
In summary, through continuous research into processing techniques, La Laja Estate has successfully crafted a series of uniquely flavorful and layered coffees. Whether you prefer the bright, clean acidity of yellow honey, the rich sweetness of diamond yellow honey, or want to explore the world of naturals with Black Pearl and Black Soul, you’ll find impressive options here. For coffee enthusiasts seeking high-quality pour over beans or wanting to delve deeper into honey and natural processing, this estate’s offerings are definitely worth adding to your must-try list.
The above content is compiled by CoffeeHunters, a coffee news website.
