The Fields - Say when...

£9.00 

  • The Fields - Say when...
  • The Fields - Say when...

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The Fields ongoing Subscription

In our ongoing subscriptions, you will receive a regular delivery of the The Fields straight to your door.  With our recurring payment system choose how often suits you and leave the rest up to us.  

As this coffee changes regularly, you may receive a different coffee throughout the course of your ongoing subscription.

Our current The Fields: Finca Calle Lajas, Costa Rica

You can change or end your subscription at any time by emailing admin@climpsonandsons.com or calling 02072547199 Mon-Fri 9am.

Our current Fields: Finca Sabanilla, Costa Rica

Flavour Profile

Boysenberry, Molasses, Cherry

Origin

Costa Rica

Region

Valle Central

Altitude

1,450 masl

Variety

Caturra & Catuai

Process

Natural

The Story

From Finca Sabanilla, this Natural “Perla Negra” lot of Caturra & Catuai varieties is dried with the coffee cherry still intact. The coffee is regularly turned each day resulting in a well managed and clean natural fermentation, a hallmark of Las Lajas processing. The final cup is adventurous and complex - almost the perfect Christmas coffee with rich flavour notes of cherries and boozy sugar sweetness.

The Details

The Las Lajas micromill is located in Sabanilla de Alajuela, within Costa Rica's Valle Central region. The mill processes the coffee grown on The Chacón's surrounding farms, inherited from their grandparents, and is infamous for offering a unique range of processing methods. With an earthquake in 2008 limiting their water supply Oscar and Francisca Chacón took inspiration from Brazilian producers and implemented natural and pulped-natural processes to immediate affect. Refining this approach further they now offer Yellow, Red & Black Honey lots as well as three different styles of natural process.

Regardless of the process, each lot starts with perfectly uniform cherries measured by Brix sugar content prior to picking. Naturals go straight to drying beds whilst the honey processes are pulped and then moved to the drying patios with their layer of mucilage intact.

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