Coffee Beans

⁠Las Lajas Honey SL28 (Costa Rica)

R200.00

Origin: Cauca, Colombia Process: Anaerobic, Double, Thermal Shock Variety: Castillo Altitude: 1800-1850 masl Roast Level: Medium SCA Score: 88.25 Roast Date: 19/01/2026 Tasting Notes: More About the coffee Diego Bermudez and his team at El Paraiso have perfected the art of experimental coffee processing. Their approach starts with establishing a desired flavor profile, then engineering a custom processing method to achieve it. This particular Castillo lot showcases their meticulous technique: carefully selected ripe cherries are first treated with ozone for disinfection, followed by 72 hours of anaerobic fermentation in sealed vessels. Next, the cherries undergo submersion in water enriched with Lactobacillus—bacteria cultivated using a milk-based culture medium. This approach draws from established food microbiology protocols to maintain consistency and quality. Following pulping, the coffee is mixed with leachates captured from the initial fermentation phase. The process concludes with El Paraiso's distinctive thermal shock wash and gentle dehumidifier drying.

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