Las Lajas is a legendary Costa Rican micromill run by third-generation producers Oscar and Francisca Chacón in the foothills of the Poás Volcano. The family has been farming coffee for more than 80 years, but their modern reputation was built through innovation, experimentation and an unwavering commitment to organic agriculture. After Oscar’s father passed away from pesticide-related illness, the family shifted fully toward sustainable farming long before organic coffee carried any commercial premium. Today, Las Lajas is celebrated worldwide for producing expressive, terroir-driven coffees that helped redefine what Costa Rican specialty coffee could be.
Their Perla Negra process is one of the farm’s most iconic creations. Developed as a variation of natural processing, only the ripest cherries are selected before being slowly dried in stages — first under direct sunlight on raised beds, then under dark netting or shaded conditions that encourage slower dehydration and deeper sugar development. The result is a coffee known for intense fruit character, syrupy sweetness and remarkable clarity. The Chacóns monitor every stage meticulously, treating processing with the same precision a roaster brings to profiling coffee.
At the core of Las Lajas is a philosophy of curiosity, precision and respect for the land. Their 38-hectare farm is divided into multiple parcels with varying shade trees and microclimates, allowing them to cultivate and process coffees in ways that highlight each lot’s unique character. The Chacón family were also pioneers of honey and natural processing in Costa Rica, helping inspire a broader movement toward experimental microlot production across Central America. Their coffees have become cult favourites in specialty coffee circles because they consistently balance innovation with exceptional cleanliness and quality in the cup.