Roasts on , ships on
Oscar and Francisca Chacon, owners of the now-famous Las Lajas Micromill, are a third generation of coffee growers strongly oriented to quality and innovation. They are undoubtedly best known for being among the first, if not the first, to introduce the honey process in Costa Rica.
Las Lajas has adopted the honey process starting in 2008 after an earthquake had caused damages and interruptions to the channels suppling water to the mill. Oscar knew that in Brazil and Ethiopia so-called natural and pulped techniques were used for coffee processing, so he experimented such processes on the crop that same year.
Since then, harvesting and processing are supervised with great care by Oscar and Francisca: during the harvest, the sugar content of the cherries is continuously measured with a Brix refractometer to verify the degree of ripeness, and the hand picking begins when the value reaches a predetermined objective (22°) only. Different varieties ripen with different colors: the use of the refractometer helps to achieve a more uniform maturation, which is essential for the production of high-quality natural and honey coffees.
Oscar also believes the drying curve has a fundamental impact on the coffee flavor, similarly to what happens during roasting where the temperature profile heavily influences the sensory characteristics of coffee. At Las Lajas coffee drying is therefore very slow and sought after, which means that production is necessarily limited.
As far as the natural process is concerned, Las Lajas produces three types (Perla Negra, Diamante, and Alma Negra - the one we have selected for you!) that differ precisely for the drying process.
In the case of the Alma Negra, drying is carried out on a patio. The cherries are often turned around during the day and amassed during the night, with the aim of obtaining a particularly intense, sweet and fruity aromatic profile.
The result in the cup fully reflects these objectives: it is an extremely sweet coffee, with a lovely winey acidity and intense tactile sensations. It is rich in fruity notes and ripe berries, tropical fruit, caramel, and delicate floral notes.
|Sabanilla de Alajuela|
|Villa Sarchi, Caturra|
Two profiles available:
Medium, for espresso & moka pot
Light, for filter
|Boozy berries, tropical fruits, caramel, winey, floral|