Updated on February 09, 2023 - 3 min read

The Costa Rica Las Lajas is this fortnight's Fresh Crop coffee feature. George from Padre Coffee Brunswick East shares her recipes for both filter and espresso below for this fortnight's Fresh Crop Exclusive!
Costa Rica Las Lajas Finca Calle Liles; let me break that down for you. This coffee was grown in Costa Rica, a small country in central America surrounded by ocean, with areas of high altitude (taste the MASL!) and significantly covered in forest. Finca translates to ‘the farm’, and Calle Liles is the name of that farm.

Oscar and Francesca Chacon are the third-generation coffee producers working on this farm, innovating and growing coffee delicious enough that Padre has been sourcing it annually since 2015.

I’m definitely not even a little bit jealous of my colleagues who had the privilege of visiting Calle Liles in 2019, which you can read about here.

In 2008, an earthquake shook the ability of the Chacon’s to produce washed coffees as they had always done. They were pushed to innovate and, inspired by African methods, they moved to processing their coffees naturally.

This particular coffee is processed through the Black Honey method; once the skin of the coffee cherry is removed, the coffee is dried on raised beds with the sweet, sticky mucilage left on to ferment. This coffee is turned once a day, meaning it takes up the prime real estate of the drying beds for twice as long when compared to yellow and red honey processes. 

"At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." Story of my life.

Except, for Oscar and Francesca, this experimentation led to some of the most exciting new flavour profiles we have tasted.

In the cup, this coffee is smooth, and its winey fruitiness dances across your palate. It’s highly drinkable, and the classic combination of candied orange notes alongside those of milk chocolate makes me relax at first, before the buzz kicks in. 

Moccamaster Recipe

  • 70g of coffee, ground reasonably course (8.7 on the EK grinder)
  • 1L filtered water
  • Moccamaster machine/batch brewer + carafe
  • Moccamaster filter paper
  • Kettle
  • Bamboo stirrer


Firmly fold the corrugated edges of the Moccamaster filter paper – first the long, and then the short side. Place this paper into the brew basket, flush with the sides.

Wet the filter paper using hot water from your kettle, to rid it of any papery residue which might affect flavour in the cup. Tip out any remaining water once the filter paper is soaked.

Weigh out your coffee and grind coarsely. Pour the ground coffee into the lined brew basket, and gentle shake from side-to-side to create a flat bed. Place the brew basket in position on the brewer, keeping the base of the filter basket closed for now (if that’s an option for you).

Pour 1L of (preferably filtered) water into your Moccamaster water chamber. Turn your Moccamaster on, and place the carafe flush against the activating button.

00:00 - 00:30 
As the first water is expelled onto your coffee, use a bamboo stirrer (or a teaspoon!) to agitate the coffee and ensure that it is all wet through. 

00:30 - 01:00
Open up the base of the filter basket, allowing the coffee to pour through into the carafe.

01:00 - 04:00
Walk away, make some toast, scroll social media, or tend to your indoor plants for around five minutes.

04:00 -  05:00
Return and your coffee should be finished brewing. Swirl your carafe so that the flavours are evenly distributed, and enjoy!


Domestic espresso recipe (using a Breville Bambino)

  • Dose: 22g
  • Yield: 36g
  • Time: 34secs
  • Ratio: 1:1.6

On the Slayer LP we use 20.5g of coffee and aim for a yield of 35g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.

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