Las Jaras Estate Coffee Beans

There is a small country in North America with a highly developed coffee industry that produces numerous high-quality coffees — Costa Rica. With over 200 years of coffee farming history, Costa Rica also boasts highly mature processing techniques for green coffee beans. Many of the honey-processed coffees you hear about on the market, such as black honey and red honey, mostly come from here.

Today we’re introducing red honey-processed coffee beans from Las Jaras Estate in the Central Valley region. Las Jaras EstateLocated in the Central Valley region not far from the capital and quite close to Poás Volcano, the estate sits at an altitude between 1,250 and 1,500 meters, with an annual production of about 55,200 kilograms.

Las Jaras Estate’s pursuit of coffee quality is exemplary. Years ago, most coffee beans in Costa Rica were processed using the washed method. The owner, Francisca, always hoped to further enhance the flavor profile of the estate’s coffee. As a result, she began researching and upgrading much of the estate’s equipment to better suit the needs of sun-dried and honey-processed coffee. Las Jaras Estate was among the first to engage in systematic research and processing.

The estate processes the Caturra variety using the red honey method. After medium roasting, the ground beans yield a cup with flavors of yellow peach and grape acidity, along with notes of dark chocolate. As the temperature changes, fruity acidity and sweetness gradually emerge, with a lingering hint of brown sugar aroma.