Sabanilla de Alajuela, Central Valley · Costa Rica

COSTA RICA // LAS LAJAS RED HONEY

Name: COSTA RICA // LAS LAJAS RED HONEY
Brand: Dogwood Coffee

Red Honey SL28, grown at 1400 to 1600 masl

Roasted by Dogwood Coffee

Available now· checked 3 Aug

FarmRoaster-stated

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Details

RoasteryDogwood Coffee· Minneapolis, USA

FarmLas Lajas Microlot, Finca El Cerro, Sabanilla de Alajuela, Central Valley, Costa Rica

Producer—

ProcessRed HoneyThis coffee from the Las Lajas microlot uses a Red Honey process. This is a process where the cherries must first be classified and then pulped and transferred to a covered patio where it is turned several times a day until the drying process is complete

Harvest—

Altitude1400 to 1600 masl

ClimateTropical rainforest

VarietiesSL28

Roast—

Tasting notesBlueberry, Maple Syrup

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

Flavor Profile

Blueberry
Fruity › Berry › Blueberry
Maple Syrup
Sweet › Brown Sugar › Maple Syrup

Supply Chain

Keep exploring the atlas

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

Tastes similarCosta Rica Las Lajas - Black HoneyLas Lajas Costa RicaCosta Rica Las Lajas Black HoneyCosta Rica Las Lajas Typica Black HoneyLas Lajas, Red HoneyCosta Rica Las Lajas Anaerobic HoneyMore from this farmLas Lajas Microlot, Finca El Cerro1 moreSame variety, exploredSL281494Similar flavour profileBlueberry, Maple Syrup668Same processRed Honey142From the same originCosta Rica1114More from this roasterDogwood Coffee19 coffees

Community

Brew recipes

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ProcessRed HoneyAltitude1400 to 1600 masl

V60Filter

Standard

Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45

Grindmedium-fine

0:00bloom 45 g, 45 s
0:45pour to 150 g
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.