Description
Lajas coffee is back! After getting outbid last season by foreign retailers, we couldn’t let it happen again. Some of the best Costa Rican Naturals (possibly some of the best naturals in the world) are produced by the Las Lajas Micromill. Expensive, but good things often are. For natural processed, fruit forward coffee fans, this is one not to miss. Black Soul (Alma Negra) Naturals are the more wild cups, the slowest dried of them all with incredible sweetness and intense fruitiness, comingling with boozy and jammy cup characteristics.
Finca El Chilamate, located in Sabanilla de Alajuela at 1,380 masl on the foothills of Poás Volcano, is part of Las Lajas Micromill, a family project founded in 2005 by Oscar and Francisca Chacón. Third-generation coffee growers, the Chacóns brought processing in‑house to raise quality and ensure full traceability: every bag ships bearing their family seal. The region’s volcanic ash–rich soils and cool microclimate create ideal conditions for uniform cherry development and a balanced tannic expression.
The Alma Negra Natural microlot follows a 100 % natural protocol, organically grown and processed but not certified. Only cherries above 22° Brix are selected, then spread on raised beds and turned several times a day for even drying. Over 20–30 days, cycles of direct sun on patios or under greenhouse cover alternate, allowing the mucilage sugars to crystallize slowly without exposing the beans to high temperatures. Finally, the coffee rests for at least 60 days before packaging and export, stabilizing its sensory profile.
To optimize water use, the farm employs a high‑efficiency Penagos pulping machine and measures cherry ripeness with a refractometer at every harvest. Oscar and Francisca monitor humidity and temperature daily, adjusting the drying curve to ensure consistency across every lot. They’ve also planted living windbreaks of native trees around the plots, promoting biodiversity and providing light shade that protects the soil and boosts plant health.
In cup, Alma Negra Natural delivers dark chocolate, fresh cherry, and subtle floral notes, all upheld by a pronounced “boozy” acidity and a clean, lingering sweetness. This limited‑edition microlot approximately five 69 kg bags is now available to Burman Coffee Traders. It shines in filter methods that highlight its clarity and offers body and complexity in espresso, sip after sip.
Tasting Notes: Best served at the lighter roast points. Clean and bright, this microlot opens with intense notes of cherry and stone fruit that evolve into jammy blackberry and red grape. A pronounced, wine‑like acidity lifts the cup, while the sweetness of honeyed caramel weaves a velvety body. Subtle floral hints of jasmine and hibiscus persist on the finish, offering a fresh, clean aftertaste that reflects the Chacón family’s extensive natural drying and resting protocols. One can see a little balance with a boozy nutty/cocoa undertone but with the more sizzling acidity and stronger fruitiness, it is just a hint. Whether brewed as a delicate filter or a medium espresso, Alma Negra Natural delivers depth and clarity in every sip.
Roasting Notes: The high amount of chaff and two‑toned appearance distinguish this natural process, rewarding the roaster who accepts the challenge. We recommend dropping just after first crack; at a medium roast you’ll find that sugar caramelization intensifies body without sacrificing brightness. Pushing into second crack risks dulling the coffee’s intense fruit character; however, you can achieve a perfect balance. Small adjustments in roast time or temperature just after first crack will highlight the coffee’s lively acidity or enrich its chocolaty essence.
Reviews
There are no reviews yet.