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Position: INSTORE

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SOURCED FROM
Costa Rica
ELEVATION
1400 to 1600 meters
VARIETALS
Kenya SL28
PROCESS
Natural, Raised Beds
HARVEST
December - April
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers ...
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IN THE CUP
ROAST ANALYSIS
I had the pleasure of visiting Las Lajas in Costa Rica, so I was excited to taste pre-ship and arrival samples of this coffee ...
READ MORE
BREW ANALYSIS
After completing the production roast, it was time to put the coffee back on the cupping table ...
READ MORE
ABOUT

Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica. The Cumbres del Poas name comes from the area where the coffee is produced, the summits of the Poas volcano.

Oscar Chacon’s grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee.

However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous natural processed coffee, a coffee that has opened the doors to many markets for Las Lajas.

The Chacon family is committed to producing the best high-quality specialty coffee while focusing on environmentally friendly practices. During the harvest of their coffees, they measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile. Additionally, water use at Las Lajas is minimal, since their coffees do not undergo the washed process. Oscar and Francisca are focused on sharing their knowledge and passion for specialty coffee with their four children, as they will eventually take the reins of the family business.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    Very High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Black Cherry
Cupping Notes
Kiwi
Cupping Notes
Lime

  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    6:16
    First Crack
    9:20
    Roast Duration
    11:31
    Development Time
    2:11
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
I had the pleasure of visiting Las Lajas in Costa Rica, so I was excited to taste pre-ship and arrival samples of this coffee. On the cupping table we tasted notes of lime, black cherry and kiwi. After visiting the farm and micro mill and seeing the passion and care that goes into the processing of these coffees it was an honor to take the next step, roast this coffee and highlight in the cup all the hard work that had been done. I roasted a 9lb batch on our Diedrich IR-5. I charged the drum to 383 degrees Fahrenheit with 50% of heat applied. The roast reached turning point 1:26 into duration at 165 degrees. At 2:44 into duration I increased heat application to 75%. I adjusted airflow to the drum to 50% at 5:10 into duration. This coffee began taking on color at little increments at a time. I reached the maillard phase of the roast at 6:16 in duration. As I moved through the maillard phase the color smoothed and evened out and I noticed nice expansion. At 6:48 in duration I reduced heat application to 50%. The roast had good momentum as it approached closer to first crack. The development phase of the roast began 9:20 into duration at 388 degrees. After marking first crack I adjusted the airflow to 100%. First crack was light, and I experienced aromas of blackberry and brown sugar throughout development. I achieved 2:11 of development time with a duration of 11:31 and an end temperature of 403 degrees Fahrenheit. We were pleased with the outcome of the production roast on the cupping table. This coffee has a beautiful smooth texture and mouthfeel. We were impressed with the cleanliness and depth that showed in the cup.


  • RNY Coffee Dark Brew Style
    Chemex
    Coffee : Water Ratio
    1:17
    Grind Size
    EK-43 #9.5
    Total Brew Time
    4:00
BREW ANALYSIS
After completing the production roast, it was time to put the coffee back on the cupping table. We were pleased with all the tropical flavors in the cup. Notes of lime, kiwi, blackberry and pineapple fused together with crisp acidity. I decided to make a chemex to see how it would translate from what we tasted on the cupping table. I used our EK-43 grinder and set it to 9.5. I dosed the coffee to 42 grams using 700 grams of water with a 4:00 minute brew time. The brew mirrored the same flavor profile from our cupping session, tropical notes with crisp acidity and smooth texture. We were impressed with the integration of flavors and the overall balance and depth of the cup. Intricate notes of lime, black cherry and kiwi with a clean, crisp finish.