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La Lajas Black Honey, Costa Rica

Nestled in the foothills of the Poas Volcano, Francisca Chacon and her husband Oscar run Las Lajas, a farm that has been in their family for over 80 years.

Their land is located in Costa Rica’s central valley micro-region of Sabanilla where they practice traditional agriculture using organic materials for fertilisation.

The ‘honey’ processing method, somewhere between the washed and natural techniques, has a wide variety of approaches and resulting flavours, however the Chacon family have it down to a science. This black honey offering from their Las Lajas farm is the most complex of their offerings.

The semi-pulped cherries are left un-turned on the drying beds for the first day and then only turned once a day thereafter, forcing the residual fruit to dry slowly.


Concentrated flavours of red grape and blackcurrant with a lingering finish.


Country Costa Rica
Region Sabanilla de Alajuela
Altitude 1300 - 1500 masl
Caturra, Catuai
Processing Black Honey