Las Lajas is a name that comes with prestige where Costa Rican coffee is concerned. It’s the micro mill owned and operated by producers Oscar and Francisca Chacon, where their experimentations with drying techniques and honey processing has earned them a good reputation. This coffee has benefitted from the latter processing method, a black honey coffee that has been developed and refined over several seasons. Honey processed coffees have their mucilage still intact, leaving a sticky substance over the seed that feels like, well, honey. What differentiates a “black” honey coffee is the most laborious process, requiring constant monitoring and a long drying period. What results with the Cumbres del Poas Black Honey is a sweet, full-bodied coffee with fruity notes.