• Costa Rica - Las Lajas - Single Origin Coffee — Elusive Coffee, Adelaide specialty roaster
  • Costa Rica - Las Lajas - Single Origin Coffee — view 2
  • Costa Rica - Las Lajas - Single Origin Coffee — view 3
1 3

Elusive Coffee

Costa Rica - Las Lajas - Single Origin Coffee

Costa Rica - Las Lajas - Single Origin Coffee

Previous offering

This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.

Shop our current coffee →
View full details

This lot has sold out. Single-origin lots are seasonal — once a harvest is gone, it’s gone. Try Roaster's Pick — our roaster-chosen current coffee, or browse our current Adelaide-roasted range.

Costa Rica Single Origin Coffee

Experience the renowned Las Lajas Black Honey microlot coffee, carefully crafted in the Alajuela region of Costa Rica. Grown at high altitudes between 1,300 and 1,550 meters on volcanic soils, this single-origin coffee boasts unique and vibrant flavors. Expect a crisp green apple and peach acidity complemented by a smooth, velvety toffee body, with lingering notes of sweet dark chocolate in the finish. Produced by the pioneering Las Lajas mill, this coffee is processed using their signature honey method, ensuring a rich, nuanced cup that highlights the best of Costa Rican specialty coffee.

Las Lajas Costa Rican Coffee offers a vibrant, full-bodied taste that captures the spirit of sustainable, specialty coffee. Roasted locally in Adelaide, these fresh beans are crafted to perfection, making them a top choice for espresso or filter coffee lovers. Available to customers across Australia, Las Lajas brings the best of Adelaide’s local roasting to your home, allowing you to indulge in freshly roasted coffee no matter where you are

Coffee details

Tasting notes
ApplePeachToffeeDark Chocolate
Roast
Medium-Light
Process
Natural
Altitude
1,300 - 1,500 MASL
Variety
Caturra

Flavour profile

AROMATICS ACIDITY SWEETNESS AFTERTASTE BODY STRENGTH
Aromatics5
Acidity5
Sweetness6
Aftertaste6
Body7
Strength4

Brewing guides

Espresso

This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip

Age Best Used : 14 days after roast

Dose : 18g

Extraction : 36-40g (2:1) in 25-35s

Filter / Pour-over

Filter / Pour-over — the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 94 °C.

The “4” — sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” — strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: this lot is bright and aromatic — keep pours 1 and 2 even (60/60) to stay balanced, or make pour 1 bigger to push the fruit and acidity.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.