Gringo Nordic Coffee Roasters 🇸🇪
Las Lajas Anaerobic Honey
Las Lajas Anaerobic Honey
250g
- Notes: 🫐 Blueberry jam, Arctic bramble, Dried cranberries
- Brew method: Filter
- Process: Anaerobic honey
- Variety: Villa Sarchi, Geisha
- Origin: Costa Rica 🇨🇷.
- Region: Sabanilla de Alajuela, Central Valley
- Producer: Las Lajas Micromill, Francisca Cubillo and Oscar Chacón
- Altitude: 1,400 - 1,600m
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Las Lajas Anaerobic Honey
€21,20
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More about this coffee
More about this coffee
This Yellow Diamond lot is grown between 1,400 and 1,600m at the foot of the Poás volcano, from Villa Sarchi and Geisha, and was harvested in February and March 2026. The pulped cherries keep all of their mucilage, ferment anaerobically for 84 hours, then dry for 15 to 20 days on raised beds.
Singular's post-it: an elegant honey, with bright acidity and caramelised sweetness, over blueberry jam and Nordic berries.
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Las Lajas Micromill, Francisca Cubillo and Oscar Chacón
Sabanilla de Alajuela, Central Valley, Costa Rica 🇨🇷
Las Lajas is one of the most inventive family micromills in Costa Rica. Francisca Cubillo and Oscar Chacón, the third generation of a family that has grown coffee since 1840 in Sabanilla de Alajuela, at the foot of the Poás volcano, converted the farm to organic and began exploring processing methods in the 2000s. In 2009, an earthquake cut the power in the middle of the harvest: Francisca decided to dry the cherries whole, as in Africa, on makeshift beds. The result, named Perla Negra, opened a new chapter for Costa Rican coffee and made the Chacóns the pioneers of honey processing in the region.
This lot, called Yellow Diamond, comes from their experimental series: 70% Villa Sarchi and 30% Geisha, picked fully ripe, pulped while keeping 100% of the mucilage, fermented for 84 hours in sealed, oxygen-free tanks, then dried for 15 to 20 days on raised beds protected from UV. The coffee then rests for around sixty days before export.
Gringo Nordic Coffee Roasters
Sweden 🇸🇪
In 2004, Johan Ekfeldt co-founded Johan & Nyström, Sweden's first specialty coffee roaster. The project grew fast, perhaps too fast. Franchise shops, concept stores, endless meetings. After more than a decade at the head of a machine that had turned corporate, Johan sold his shares in 2015. He tried craft beer, ice cream, restaurants. Nothing stuck. He missed coffee, but a non-compete clause barred him from roasting in Europe for two years.
So he went to Colombia, for a friend's wedding. In the Cauca region, he came across a farm for sale. Ten hectares of tired land that he bought almost on a whim. Finca La Tierra became his playground. He cut 75% of the existing plants, replanted rare varieties (geisha, pacamara brought from El Salvador, pink bourbon) and learnt, in the field, what producing quality coffee really means. Today the farm grows around twenty varieties. The workers there gave him a nickname that stuck.
In May 2018, as soon as his clause expired, Johan launched Gringo Nordic in Gothenburg, in the Majorna district. This time, no franchise and no meeting room. Slow, small-batch roasting by air convection. A coffee bar inside the roastery, open on weekdays, with free cuppings on Saturdays. Alongside him are his wife Pernilla and John Agha, head roaster formerly of Gothenburg's legendary Mauritz Kaffe. Johan has almost 25 years of roasting behind him, and what drives him is still simple. Switching the roaster on in the morning, smelling coffee all day long, and keeping his hands in it.