Costa Rica Las Lajas Natural | Onyx Coffee Lab

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YOU'RE WELCOME:

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TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

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C o s t a R i c a L a s L a j a s N a t u r a l

Concord Grape | Vanilla | Pomegranate | 60% Dark Chocolate

Traditional
Modern
-
1
+

Espresso & Filter & Cold Brew


4479 LBS


Moderate


Loring S70 Peregrine


Patio Dried


Coffee Summary


Costa Rica


Catuai, Caturra, Bourbon


February '24



Natural

Traditional
Modern

Abstract

Hover over each feature to learn more.

This naturally processed coffee has become a staple in our offerings from Central America. Las Lajas is the premier coffee mill in Costa Rica and this lot highlights precisely why they're heralded as the best. Expect notes of grape, with an inherent sweetness of semi-sweet dark chocolate. We love this coffee for its versatility across brewing methods and extractions.

Origin

Costa Rica

Costa Rica's coffee history is marked by innovation and quality. Introduced in the 18th century, coffee quickly became vital to the economy and gained recognition for its exceptional quality. Early on, Costa Rica prioritized sustainability, protecting forests and water sources. Micro-mills and alternative processing methods, like natural processing, became popular. We proudly partner with producers leading in their communities and globally.

Elevation

1600 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Bourbon

Bourbon (pronounced Bor-Bone) originally hails from the island known as La Réunion. It spread to Brazil and onwards, and now is grown worldwide. It is slowly being replaced by more 'modern' varieties with better yield and disease resistance, but we love that classic, juicy Bourbon profile when we come across it.

Caturra

Caturra is a natural mutation that occurred of Bourbon. Since its discovery in Brazil, it has spread throughout Latin America and is now the benchmark of specialty coffee. It would be an easy case to make to say that Caturra is the workhorse of coffee varieties. But then, you'd have to call a workhorse delicious, and that would be pretty weird.

Catuai

Related to both Bourbon and Caturra, Catuai is often found growing within Central America. Solid, dependable, and vigorous, this coffee variety is typically the choice of someone prizing production yield over quality. We most often find these to be heavily processed or blended amongst another better tasting variety.

Harvest

Costa Rica

The specialty harvest throughout Central America is concentrated mainly within the months from January through April. The shipping season begins shortly after first harvest and extends well into the months of June and July. The lower elevation regions tend to harvest first, and the high elevation regions harvest slower, with the cold nights lending to the slower maturation of coffee fruit. We tend to buy from our relationships in Central America once a year, with the freshness season running from May until early December.

Process

Natural

This coffee cherry is fermented in the fruit following the process of hand-picking and selection. The fruit of the coffee tree is then dried for approximately twenty days on raised beds and patios. The processing impact in the final cup is noticeable, with flavor indicating fruit-forward signs of fermentation within the overall cup profile.

Drying

Roasting

Loring S70 Peregrine

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#71.6 Moderate

Referring to medium as moderate is an intentional choice to highlight the roasting process, which is also referred to as development. Coffees within the moderate range exhibit notes in line with terroir, with a hint of sugar-browning. These characteristics are backed by a medium to high perceived acidity with a balanced tactile and sweetness, and they adapt easily from espresso to filter preparation.

Inventory

4479 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Espresso, Filter, Cold Brew

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 10.0024° N, 84.2160° W | Coffee Export: 88 kT | HARVEST SEASON: March | Avg Elevation: 1100 MASL | Rainfall: 125" | 10.0024° N, 84.2160° W | Coffee Export: 88 kT | HARVEST SEASON: March | Avg Elevation: 1100 MASL | Rainfall: 125" |

T h e S t o r y

At Onyx, we have a soft spot for naturally processed coffees. We eagerly await the fresh crop from one specific micro mill that has captured the hearts of Onyx enthusiasts far and wide: Las Lajas in the Central Valley, Costa Rica.

Oscar and Francisca Chacon gained considerable notoriety within the...

E x t r a c t i o n G u i d e s

 

Overview

Origami & Kalita Wave 185

Coffee: 15g

Water: 220g @ 203°F


Grind
490µm

Grind Calculator →

Recipe

0:00 - Bloom - 30g
0:35 - Spiral Pour - 100g
0:55 - Spiral Pour - 160g
1:15 - Spiral Pour - 220g
Drain 1:55

FEATURED EQUIPMENT

 

Overview

Coffee: 18g

Yield: 46g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Origami & Kalita Wave 185

Café: 15g

Agua: 220g @ 95°C


Molido
490µm

Calculador de molido →

Receta

0:00 - Bloom - 30g
0:35 - Spiral Pour - 100g
0:55 - Spiral Pour - 160g
1:15 - Spiral Pour - 220g
Drain 1:55

PRODUCTOS DESTACADOS

 

Resumen

Café: 18g

Rendimiento: 46g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

87

Cup Score

18216LBS

Lot Size

A

Transparency Grade

$1.85

C Market

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