Las Lajas , Chacon Family, Costa Rica | Anaerobic Honey MUK-7924

Oscar Chacón Solano owns the farm Las Lajas. In 1988, following the death of Oscar’s father, his legacy of 50 hectares of land was left to his six children. The Chacón siblings decided to change their coffee production system, focusing their efforts on environmental conservation, providing stable employment for their workers, and keeping coffee culture alive in their family and community. In the early 2000s, Oscar Chacón and Francisca Cubillo, representing the third generation of coffee producers in their family, decided to process the coffee from their own farms, giving rise to the Las Lajas Ecological Benefit. During these early years, Oscar and Francisca were in pursuit of excellence, as well as offering a differentiated product within the coffee market. Hence, in 2006, they introduced the natural process when an earthquake left the Sabanilla area without light and water for a long time, making it impossible to carry out the traditional washing process. They export 2700 sacks annually. The farm is located in Sabanilla de Alajuela, Costa Rica. All the coffee processed by Las Lajas is produced by the Chacón family. The average size is 100ha and the average yield is 30 fanegas per hectare. The farm is situated at an altitude range of 1500 to 1700masl. The majority of crops grown are caturra-catuaí, but over the last five years, they have started a renovation process, diversifying the variety of crops on the farm. The harvesting period starts in December and ends in February. To achieve the Yellow Diamond process, the coffee is pulped and left with 100% of the mucilage. It is transferred to an anaerobic fermentation tank, where it rests for 84 hours. After fermentation, the coffee is moved to raised beds for dehydration for a period of 15 to 20 days to finish the drying process.

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