High in the foothills of Costa Rica’s Poás volcano, Doña Francisca and Oscar Chacón are reimagining what espresso can taste like. As third-generation producers and founders of the Las Lajas micromill, they’ve built their reputation on precision, patience, and care for the land. Their Cumbres del Poás lot comes from the volcanic slopes that surround their home, where rich soil and cool elevation create the foundation for clean sweetness and bold character. The Chacón family handpicks cherries at peak ripeness, guided by brix readings that measure natural sugar content. Instead of washing, they rely on carefully controlled natural processes that conserve water and preserve depth. The result is a structured espresso that layers ripe fruit and caramelized sweetness with the clarity only volcanic soil can produce, a signature of Las Lajas and the next generation of Costa Rican excellence. Cup Notes: Grapefruit • Port Wine • Granada Process: Natural Roast: Espresso Focused - Medium Elevation: ~1600 MASL