A farm of near legendary status, Las Lajas has been producing coffee since 1840.
Nestled in the foothills of the Poas volcano in the Sabanilla of Alajuela region of Costa Rica, the farm has been passed down from generation to generation, today being run by Oscar and Francisca Chacón.
In 2000, Las Lajas became one of the first farms in Costa Rica to be officially certified organic—the history of their organic practices, however, stretches back to 1980, the year that Oscar’s father passed away due to pesticide-related illnesses.
Despite there being no premiums paid at the time for organic coffee, Oscar and Francisca knew they needed to make the change to organic and sustainable farming for the health and longevity of both their family and Las Lajas.
Las Lajas spans between 22 and 48 hectares depending on sources, sitting at elevations ranging from 1,300 to 1,750 meters above sea level.
Innovation & Micromill Practices
Oscar and Francisca were early adopters of micromill processing in Costa Rica. They established their own mill around 2006 after years of delivering cherries to cooperatives. Natural and Honey processing became their signature. In 2008, a major earthquake disrupted water and electricity during harvest. Francisca drew on her agricultural training and inspiration from African techniques—creating raised beds and adapting natural drying methods on the fly. This resilience paved the way for their reputation in pioneering Honey and Natural processes in the region.
Their micromill features separate processing lines for organic lots, employing controlled variables such as varietal selection, Brix levels, patio layer thickness, and depulping methods to craft distinct flavor profiles.
Sustainability & Environmental Practices
Sustainability is at the core—organic composting (such as vermiculture), minimal water use, and agroforestry methods are used throughout their cultivation and processing systems. They employ shade trees and diverse flora to enhance soil health, combat erosion, and retain moisture—reflecting a strong commitment to environmental stewardship.
Varieties, Processing Methods & Tasting Notes
Cultivated varietals include Caturra, Catuai, SL28, Villa Sarchi, and experimental hybrids producing microlots alongside traditional lots.
Perla Negra (Natural): sun-dried cherries, with tasting notes of lime, honey, cacao—balanced, velvety mouthfeel. Only ~10% of annual yield uses this processing due to climate challenges.
Honey-processed lots: Known for bright acidity, creamy body, and complex notes like apricot, berries, honeydew.
White honey: Offers sweet, creamy mouthfeel with flavors of toffee, pecan, red grape. Other offerings include Black Honey and more, across Catuai & Caturra varieties at elevation ~1,400–1,600 masl.
Reputation & Recognition
Francisca notably participated in the Cup of Excellence competition in 2008, earning recognition for their unique natural processes. Their distinctive naturals and honeys have established Las Lajas as one of Costa Rica’s most respected specialty producers, celebrated for their wild, juicy naturals and rich honey coffees.
The farm’s cascara (dried cherry husk) also receives significant attention, using only the ripest cherries to craft high-quality cascara products.