Costa Rica Las Lajas Alma Negra

OriginCosta Rica

ProcessNatural

Summary

Costa Rican coffee from Las Lajas micro mill, run by Francisca and Oscar Chacón in Sabanilla de Alajuela, Central Valley. Caturra and Catuai varieties, Alma Negra process: hand-picked cherries above 22° Brix, washed, density and electronically sorted, then dried on greenhouse patios for 22–30 days and rested at least 60 days before hulling. High acidity with notes of rooibos, cherry and passion fruit — sweet, gently astringent and syrupy with a tangy aftertaste.

AI-assisted description, based on roaster & cupping data.

Brew guide

AeroPress

Coffee in: 16 g
Temperature: 90°C

Grind: 19-23 clicks - Comandante

Set up your grinder

0:00Pour to 110 ml
0:30Pour to 220 ml
1:00Place the device on server and slowly press out
1:30End

Invert method. Two pours every 30 seconds.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Filter
Decaffeinated: No
Price
Region: Central Valley, Sabanilla de Alajuela
Producer: Francisca and Oscar Chacón
Variety: Catuai, Caturra
Notes: Rooibos, Cherry, Passion Fruit

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The roaster

Coffeelab

Coffee Lab is a specialty coffee roaster based in Warsaw, Poland, founded in 2012 by a group of coffee enthusiasts. They roast high-quality single origin coffe…

AI-assisted description, based on roaster & cupping data.

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