"A tropically fruity, richly chocolaty and sweet herbaceous Costa Rica natural."
Ken Davids, Coffee Review, August 2023

We roast to order and date each bag. Orders usually ship within 2 weekdays.
Coming to the roastery? Select "Pick up" at check out. 
  • Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Berries!
    Flavor: Dried berry, pineapple, marshmellow
    Acidity: Blackberry
    Body: Syrupy
    Finish: Dark Chocolate

  • Farm:  Oscar and Francisca Chacón' Finca Mirella
    Region: Central Valley
    Altitude: 1400-1600 masl
    Varietals:  Caturra, Catuai
    Harvest: December - April
    Production Method: Alma Negra Natural

  • Sadly, we do not often get to visit the fantastic farms and mills that produce these wonderful coffees so it is always exciting to debut a coffee from a farm we have visited. That is the case with the Las Lajas Micromill in Costa Rica's Central Valley. Nestled into a truly spectacular sloped setting, Oscar and Francisca - you will never meet nicer folks - produce some of the best coffee we've ever tasted!

    True pioneers, Oscar and Francisca were on the forefront of the "micromill revolution. " In 2005 they purchased their own depulper to gain more control over quality and price. Influenced by the Natural process of Ethiopia, the Chacóns were among the first Costa Rican producers to experiment with Honey and Natural process coffees, using a minimal amount of water. This Alma Negra Natural is dried inside a greenhouse for 2-3 days before being moved to raised beds in the sun. We're no Geometer, but the slope from greenhouse to raised beds must be 45 degrees!

    This coffee is fruit-forward, yet balanced. The beans have a natural lime-like acidity that we tamped down, while bringing out more fruit and deeper chocolate tones in the finish. The result is excellent.