Costa Rica Sabanilla de Alajuela

Costa Rica Sabanilla de Alajuela

Origin Costa Rica
Region Sabanilla de Alajuela, Central Valley
Farm Calle San Juan
Proc. Method


1450–1600 masl

*Delivery options for COVID-19*

We are offering FREE delivery to local BLOOMINGTON-NORMAL residents for ALL WHOLE BEAN OR GROUND COFFEE. If you have a zip code listed below, we will deliver your online coffee order within 24 hours. We will be making deliveries between 7AM to 3PM Monday thru Friday (weekends will be added if demands call for it). Make sure to click LOCAL DELIVERY in the shipping options and add any specifications in the special instructions box. Since payment is online, we will drop your coffee in a priority box on your doorstep with no personal contact necessary. If you have any further questions please feel free to email Thank you so much for your support of local business and understanding during this time. 

Zip Codes







The Cup

"Juicy, sweet and citric with a smooth mouthfeel, strawberry, chocolate and mandarin orange flavors."


 Oscar and Francisca Chacón are third-generation coffee producers and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. Coffee is more than just in their family heritage: It's in their hearts and souls!

We are proud to source through Cafe Imports; whose founder Andrew Miller had his attention caught by the quality and innovation of Oscar and Francisca's lots!

Las Lajas focuses on several variations of both Honey and Natural process:

  • Yellow Honey: Coffee is turned hourly on raised beds for a few days, then transferred to a greenhouse and turned regularly.
  • Red Honey: Coffee is turned several times a day and dried for longer in the greenhouse.
  • Black Honey: Coffee is turned once a day.
  • Perla Negra Natural: Coffee dries directly in the sun for 10 days, rotating constantly, and then is transferred to bags and left for 2–3 days before being moved to raised beds.
  • Alma Negra: Drying starts in the greenhouse for a few days. Then it is brought to the greenhouse and piled up at night and moved to the raised beds during the sunshine hours.

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