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HomeCoffeesCosta Rica Las Lajas SL28 Anaerobic
Costa Rica

Costa Rica Las Lajas SL28 Anaerobic

Anaerobic Natural SL28, grown at 1600 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmLas Lajas, Costa Rica✓
Producer—
ProcessAnaerobic Natural✓
HarvestFebruary '24✓
Altitude1600 masl✓
ClimateTropical monsoon
VarietiesSL28✓
Roast—
Tasting notesMixed Berries, 60% Dark Chocolate, Red Wine, Juicy✓

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

Flavor Profile

3NOTES
  • Mixed Berries
    Fruity › Berry
  • 60% Dark Chocolate
    Nutty/Cocoa › Dark Chocolate
  • Red Wine
    Sour/Fermented › Alcohol/Fermented

Supply Chain

  1. Farm

    Las Lajas, Costa Rica

  2. Harvest

    SL28 · Anaerobic Natural · 2024

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Costa Rica Las Lajas SL28 Anaerobic

Keep exploring the atlas

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

Tastes similarCosta Rica AnerobicJuanachute AnaerobicCOSTA RICA CORAZON DE JESÚS NATURAL ANAEROBIC CATUAICosta Rica San Francisco Natural AnaerobicCosta Rica Las Lajas Anaerobic HoneyColombia La Palma Gesha AnaerobicMore from this farmLas Lajas42 moreSame variety, exploredSL281494Similar flavour profileMixed Berries, 60% Dark Chocolate, Red Wine367Same processAnaerobic Natural776From the same originCosta Rica1114More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1600 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

Harvest sourceObserved