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FrontStreet Coffee - Costa Rica Las Lajas Alma Negra Introduction

Finca Las Lajas Alma Negra

Costa Rica · Alma Negra

Country: Costa Rica

Region: Central Valley

Altitude: 1300-1500M

Processing Method: Natural Process

Grade: SHB

Variety: Caturra, Catuai

Region Introduction

Costa Rica is located in Central America and is one of the first countries in the region where coffee was introduced and cultivated. It has a long history, and the country's coffee organization has a complete system from production to sales.

Located in the Central American isthmus, Costa Rica boasts extremely fertile volcanic soil with excellent drainage. Particularly in the Central Plateau, coffee growing areas benefit from fertile volcanic ash, mild and suitable climate, and stable, abundant rainfall, making coffee one of Costa Rica's main agricultural products.

Central Valley

At an altitude of 1,200-1,600 meters, with a harvest season from November to March, this region has three sub-regions: San José, Heredia, and Alajuela.

Three high-altitude volcanoes - Irazú, Barva, and Poás - provide rich nutrients to the surrounding coffee growing areas. The excellent microclimate combined with the fertile soil of the Poás and Barva volcanoes gives beans from this region superior characteristics, such as chocolate and cocoa flavors, bright fruit acidity, and elegant aromas.

The Central Valley region is also the earliest area in Costa Rica where coffee was cultivated, before the country's coffee industry developed in other regions. With moderate rainfall, an average annual temperature of 19°C, and high altitude, the beans are hard, aromatic, smooth, highly acidic, full-bodied, and richly fragrant. This region is Costa Rica's earliest coffee cultivation area, with rich volcanic soil that sometimes imparts chocolate notes. The beans are washed in the early stages and then machine-dried at low temperatures in the later stages.

Estate Introduction

Among the currently popular refined natural and honey processing methods in Costa Rica, Las Lajas Estate is one of the first to systematically research and implement these techniques. For years, it has been a coffee estate highly favored by global buyers.

Las Lajas Estate is currently run by third-generation owner Francisca Cubillo and her husband Oscar. The estate is located in the Central Valley region, not far from the capital and very close to the Poás Volcano, at an altitude between 1,250-1,500 meters, with an annual production of approximately 55,200 kilograms.

Years ago, owner Francisca hoped to further enhance the flavor expression of the estate's coffee. At that time, the vast majority of coffee farmers in Costa Rica generally used traditional washed processing to meet the demands of the American and European markets. Therefore, the owner began researching and improving many equipment and facilities within the estate to better suit the needs of natural and honey processing.

During the harvesting stage, the owner uses a sweetness tester (BRIX) to screen coffee cherries that meet standards. They also built their own washing station for coffee processing, and finally place the beans on African drying beds for subsequent sun drying.

Among the coffees processed at Las Lajas Estate, the owner categorizes honey-processed and natural-processed coffees into different grades based on flavor expression. For honey processing, most Costa Rican farmers control the amount of retained pulp using the depulper at the washing station. However, Las Lajas Estate decided to adopt another approach - retaining 100% of the pulp while controlling the drying time and turning frequency on African beds to present different coffee flavor expressions. In honey processing, the owner divides the coffee into yellow honey, red honey, and black honey.

Additionally, the estate strictly requires all fertilization processes to follow organic standards for cultivation and fertilization. The entire estate uses homemade organic compost while extending organic standards to include soil quality, shade trees, and washing station procedures. After years of effort, Las Lajas Estate has now obtained JAS (Japan), USDA, and NOP organic certifications from the United States.

Processing Method

The processing method for Alma Negra beans is natural processing. The harvested coffee cherries are placed on African drying beds in the early morning, turned regularly throughout the day for sun exposure, and then covered with plastic sheets for shade rest until reaching 11.5% moisture content. The entire process takes approximately three weeks.

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