This is a Costa Rica bean from Las Lajas Micromill. It is described as a naturally processed lot that underwent an extended fermentation phase, yielding bright red fruit and berry notes. Flavor impressions include boysenberry and tamarind with a hint of lemon zest as the cup cools. The Las Lajas lot exemplifies the micromill approach and a range of processing methods from fully washed to extended naturals.
Origin
Las Lajas (Costa Rica)
Flavor Notes
Bright Red Fruit, Boysenberry, Tamarind, Lemon Zest
Scott Carey founded Sump Coffee in St. Louis in December 2011, starting as a multi roaster operation before purchasing a 2.5 kilogram Diedrich and teaching himself to roast in July 2012. Carey logs every parameter by hand with a stopwatch and pen, marking data every 30 to 60 seconds, a deliberately analog process that now has over 13,000 roast hours behind it. Sump exclusively features single origin coffees, rotating selections by harvest season, and roasts to a Nordic style that emphasizes cup clarity and brightness over roast character. The philosophy is to showcase the true nature of the origin, not the roaster's hand.
