Costa Rican – Las Lajas Micromill – Finca Chilamate – “Black Soul” Natural

Burman Coffee Traders

Details

Origin

Costa Rica

Process

Natural

Roast Suitability

Description

A wild cup: fruity and sweet with stronger fermented tones. Natural fans only on this one. Highly rated, super fresh beans but definatley on the exotic side. For those looking for a milder profile, we recommend the red honey version. Lajas coffee is back! 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