Mjøsen kaffe er et kaffebrenneri på Hamar som ble startet av Marius og Sverre i 2019. Etter hvert ble Dave og Harald med på laget. Fire karer med sans for kaffe. Vi brenner spesialkaffe i nordisk stil med særlig fokus på opprinnelsessted og smakskvalitet. I 2021 fikk Mjøsen kaffe NM-bronse i kaffebrenning.

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Las Lajas Estate

COUNTRY: Costa Rica

FARM/COOP/STATION: Las Lajas

VARIETAL: Caturra, Catuai, Bourbon, Villa Sarchi, Villalobos, Sarchimor, Venecia, and Costa Rica 95

PROCESSING: Honey process

OWNER: Oscar and Francisca

SUBREGION/TOWN: Sabanilla de Alajuela

REGION: Central Valley

FLAVOUR NOTES: Tasty and juicy - hints of caramel and strawberries. Enjoy with gingerbread cookies!

About the producer

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting."

That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property.

The Las Lajas farm is nestled in the foothills of the Poas Volcano, located outside the town of Sabanilla in central Costa Rica.

The name Las Lajas comes from the Spanish version of an Arabic word for the indigenous-crafted stone artifacts found on the farm when it was first planted. In total, 38 hectares of land are divided into several parcels, each of which grow various shade tree species and create unique micro-climates. In addition, different lots process coffee differently—some naturally, others either honey or washed. Las Lajas’s farming diversity allows the farm to create several distinct products with different characteristics all within a contained area. There is a rich tradition of coffee farming in the Chacón family: generations have owned and produced coffee on their land for more than 80 years.

After the tragic loss of their father due to pesticide-caused illness in 1980, Oscar and Francisca made the conscious decision to do what their hearts told them was best for their family. The two began growing organically. This decision to grow organically was difficult at first because there were no premiums paid for organics at the time. The two risked financial stability. As pioneers, the Chacón family saw the value in building a healthier farm. Today, many farmers and cooperatives benefit from the risk Oscar and Francisca and other farmers took many years ago. Las Lajas was one of the first farms to produce organic coffee and remains one of the only certified-organic farms in Costa Rica.

PROCESSING:

The honey processed coffee originated in Costa Rica, and has spread to other countries all around the world. Honey processing method is were some or all of the mucilage of the coffee cherry turns into coffee honey - the honey coat is left on during the drying stage, giving the coffee a sweetness that resembles a natural honey flavor.

The Costa Rica Coffee is a smooth and robust coffee packing a delightful wake up in a cup. This is Winder Up's smoothest coffee and will provide a pleasing taste to those who are looking for a coffee experience to cherish. The honey process coffee is definitely a game changer for the coffee industry when it comes to dying the beans and keeping the coffee as natural as possible. After drinking a cup of honey processed coffee, you will see why all other coffee farmers are following their curing process.

COFFEE IN COSTA RICA

Coffee has been a central part of the Costa Rican experience since the country’s independence from Spain in 1821. At that time, the new government led a campaign to distribute free coffee seeds to citizens in order to promote coffee production as a cash crop. Costa Rica was soon exporting green coffee beans all over Central and South America.

Just two decades later, in 1843, Costa Rica sent its first shipment of green coffee beans to England. By 1860, Costa Rica was also supplying coffee to the United States. Coffee played such a big role in Costa Rican production that coffee was Costa Rica’s only export for the years starting from independence until 1890.

Costa Rican coffee farmers experience significant barriers to production. Production costs in the country tend to be very high in comparison to neighboring countries. The persistent growth of the tourist industry, combined with the influx of foreign businesses bringing more money into Costa Rica, has created inflation. While inflation and the rising quality of life have had many positive benefits for Costa Ricans, rural areas have struggled to keep up with increasing land and input prices and the associated higher labor costs. As a result, Costa Rican coffee tends to be on the expensive side.

Especially because costs are higher, Costa Rican coffee producers must find other ways to stand out from all the other producing countries in the Americas. Luckily for the specialty coffee industry, Costa Rica has had great success becoming a frontrunner in quality specialty coffees and processing methods.

In areas like Tarrazú, where conditions are ideal for coffee growing, competition is even higher. In such areas, the competitive atmosphere leads many producers to invest in private micro mills, growing exotic varieties and alternative processing.

The focus Costa Rican farmers place on increased coffee quality is beneficial to both themselves and the specialty industry as whole. An atmosphere that encourages experimentation and innovation can breed any number of new or better varieties, growing techniques, processing methods, storage protocols and more.

Costa Rica has also become a world leader in traceability and sustainability in coffee production. Ninety percent of the country’s 50,000 coffee farmers are smallholders, and today, many deliver their cherry to boutique micro-mills that often process cherries according to producer specs to retain single-lot or single-farm qualities.

The rise of micro-mill processing, in itself, is a relatively recent development. Prior to the early 2000s it was common for smaller producers to deliver their cherry to cooperative-owned mills. As lucrative specialty markets developed, more and more farmers began establishing mills on their own farms, giving them increased control over processing and more assurance of the ‘traceability story’ so important to the growing market segment. Mills with excess capacity would then offer their services to neighboring farmers, offering a range of processing methods for small lots along with full traceability for roasters and importers. The system has enabled Costa Rica’s small to mid-sized coffee farmers to offer a wide range of differentiated products. Today, specialty lots from Costa Rica are almost as likely to bear the name of the micro-mill where they were processed as that of the producing farm.

The typically uncertain and dry weather patterns in Costa Rica make coffee farming more difficult. Long dry seasons and unpredictable weather patterns have virtually eliminated the possibility of organic farming. Nonetheless, both the government and farmers have taken active steps to protect the environment. Some of these restrictions also inform the processing methods for which Costa Rican coffee has become known.

In particular, the government is very strict about water usage and pollution. There are stringent filtration requirements for wastewater. Because filtration systems that are up-to-code to are so expensive, standard Fully washed coffees are not widely produced. Most mills that do produce washed coffees use centrifugal force instead of water to remove mucilage.