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HomeCoffeesCosta Rica – Las Lajas
Central Valley – Sabanilla de Alajuela · Costa Rica

Costa Rica – Las Lajas

Black Diamond Honey Catigua, grown at 1500 masl

Roasted by ManCoCo

Recently sold out· checked 20 Jun
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryManCoCo· Manchester, United Kingdom
FarmLas Lajas, Central Valley – Sabanilla de Alajuela, Costa Rica✓
ProducerOscar Chacón and Francisca Cubillo
ProcessBlack Diamond Honey✓
Harvest—
Altitude1500 masl✓
ClimateTropical monsoon
VarietiesCatigua✓
Roast—
Tasting notesblackberry, green apple, brown sugar✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • green apple
    Fruity › Apple
  • brown sugar
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Las Lajas, Central Valley – Sabanilla de Alajuela, Costa Rica

    Grown by Oscar Chacón and Francisca Cubillo

  2. Roastery

    ManCoCo

  3. Coffee· viewing

    Costa Rica – Las Lajas

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarCOSTA RICA // LAS LAJAS RED HONEYCapmundo Costa RicaCosta Rica / Las Lajas – Finca La Esperanza – Reserve SeriesCosta Rica - AngelinaLas Lajas Costa RicaCosta Rica Hacienda SonoraMore from this producerOscar Chacón and Francisca Cubillo1More from this farmLas Lajas42 moreSame variety, exploredCatigua12Similar flavour profileblackberry, green apple, brown sugar1722From the same originCosta Rica1114More from this roasterManCoCo16 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessBlack Diamond HoneyAltitude1500 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability