Chocolate, dried berries, and bright citrus with a wine-like sweetness. This honey-process coffee comes from Las Lajas Micromill in Costa Rica's Central Valley, where third-generation producers Oscar and Francisca Chacón have become pioneers of specialty coffee. After a 2008 earthquake disrupted traditional washed processing, they embraced honey and natural methods—transforming a challenge into the innovative approach that made Las Lajas world-renowned. Grown at 1,400–1,600 MASL, this coffee is a testament to resilience, craftsmanship, and exceptional quality