History & Origins
Las Lajas began operations in 1840, passing down through generations of the Chacón family for over 180 years . Oscar Chacón inherited 5 hectares at age 18 in 1980 after his father died of pesticide-related disease . This tragedy became a turning point when Oscar and his wife Francisca made the conscious decision to transition to organic farming, a tremendous risk at the time with little or no premiums being paid for organic coffee .
While Oscar and his mother kept the farm running, Francisca attended University and obtained an agricultural degree in coffee, and the couple married in 1997 . In 2006 they opened up their own coffee mill and while production was slow initially, only 20 bags the first year, they quickly grew . Today, Las Lajas remains one of the only certified-organic farms in Costa Rica , having pioneered organic coffee production decades before it became commercially viable.
A pivotal moment came in 2008 when a massive earthquake hit Costa Rica, leaving the mill without water and electricity for a week during peak harvest. The pickers needed to continue working, so Oscar decided to proceed “in the African style,” reasoning that if Africa and Brazil could dry coffee naturally, so could they . This forced innovation would establish Las Lajas as one of Costa Rica’s first producers of natural-processed coffee .
Terroir & Growing Conditions
Las Lajas sits in the foothills of the Poás Volcano in Costa Rica’s Central Valley , positioned at elevations between 1,450–1,600 meters above sea level in Sabanilla de Alajuela . The west Central Valley is recognized as the location of some of the best coffee in Costa Rica . The Poás Volcano is an active 2,697-meter stratovolcano, one of Costa Rica’s most active volcanoes , providing the mineral-rich volcanic soils that contribute to the farm’s exceptional coffee quality.
The 38 hectares are divided into several parcels, each growing various shade tree species that create unique micro-climates . This terroir diversity stems from organic variations in the environment such as shade, soil type, and tree age , allowing the farm to create several distinct products with different characteristics all within a contained area . The volcanic soil composition, particularly its high mineral and phosphorus-rich content, proves especially suited to varieties like SL-28, which was originally designed for similar volcanic soils in Kenya .
Different lots process coffee differently—some naturally, others either honey or washed , with processing decisions often determined by the weather on the day the coffee is harvested, as well as the desired profile . The farm’s elevation and volcanic terroir contribute to cooler temperatures that slow the growth of coffee cherries, allowing more time for complex sugar and flavor development .
Processing & Production
Las Lajas operates as an organic micromill located in Sabanilla de Alajuela , producing over 2,000 exportable bags per year . The Chacóns became leaders in natural and honey processing, offering yellow, red, and black honeyed coffees through their innovative techniques developed after the 2008 earthquake.
Their honey processing employs specific methodologies: Yellow Honey coffee is turned hourly on raised beds for a few days, then transferred to a greenhouse; Red Honey is turned several times a day and dried for longer in the greenhouse; Black Honey is turned once a day . In honey processing, the coffee cherry peel is removed after picking, but mucilage remains while beans dry on raised beds. Black honey coffees have much more mucilage remaining and usually take longer to dry because they are dried under shade .
Their signature Perla Negra Natural process involves drying coffee directly in the sun for 10 days, rotating constantly, then transferring to bags for 2–3 days before moving to raised beds . Only the ripest, high-sugar cherries are harvested and dried whole on raised beds or patios, with cherries turned constantly throughout the day, ensuring even fermentation. After about 10 days of sun drying, they rest briefly in bags, then return to the beds to finish, with the entire process lasting 22–27 days . The Chacóns use a Penagos depulping machine which uses very little water, cutting their water consumption to almost nothing .
Cup Profile & Tasting Notes
Las Lajas coffees are renowned for their exceptionally clean, sweet honey and naturally processed profiles . The signature style is deeply sweet and elegantly fruit-forward, featuring raw honey, blackberry, sandalwood, lilac, and baker’s chocolate in aroma and cup, with a sweet-toned structure, gentle rounded acidity, and full, syrupy mouthfeel .
Their Perla Negra produces coffee with vibrant fruit-forward flavors, wine-like sweetness, and bright clarity, often showing notes of chocolate, cherry, berry, and citrus . The Black Honey process yields a deliciously sweet and juicy cup with medium body and bright pomegranate acidity, featuring muscadine grape, pomegranate, and blackberry juiciness balanced with just a hint of clove . Other expressions show bright lemon and lime notes, juicy concord grape, and vibrant, refreshing acidity .
The SL-28 Natural displays intense fruity notes including ripe berries and tropical fruits with wine-like acidity, syrupy body, smooth texture, and lingering finish, creating a richly satisfying cup with well-balanced sweetness and complexity . Honey processed lots typically show mellow, sweet and tart characteristics with toffee, amaretto and citrus fruit flavors , while Red Honey expressions feature strawberry, orange, peach, and green apple notes . The diverse processing methods and terroir variations allow Las Lajas to consistently produce coffees that highlight precisely why they’re heralded as premier producers, with versatility across brewing methods and extractions .