Costa Rica San Isidro Alma Negra

Pioneers in coffee cultivation in Costa Rica's Central Valley, the Chacon family has been growing coffee since 1936 on the slopes of the majestic Poás volcano. The combination of altitude, fertile soil, and climate creates ideal conditions for producing high-quality, concentrated, and aromatic coffee beans. After their father’s passing, the Chacon siblings transformed their coffee production system, focusing on environmental conservation, stable employment for workers, and preserving coffee culture within their family and community.

In the 2000s, Oscar Chacon and his wife Francisca Cubillo began processing coffee from their own farms, leading to the establishment of the Las Lajas micro-mill. Driven by a commitment to excellence, they sought to create unique products in the coffee market. In 2006, an earthquake in the Sabanilla area disrupted electricity and water supplies, making the traditional washed processing method impossible. This challenge inspired the creation of their natural process, resulting in sun-dried coffee.

San Isidro 48 is a Costa Rican Arabica coffee variety known for its balanced flavor profile, bright acidity, fruity notes, and excellent disease resistance. It stands out for its adaptability to diverse growing conditions. Compared to the regular San Isidro variety, San Isidro 48 boasts improved rust resistance and higher productivity, making it more robust and reliable in adverse conditions.

The Alma Negra process, one of the most innovative techniques from the Las Lajas farm in Sabanilla de Alajuela, was developed by the Chacón family, pioneers in natural and honey processing methods in Costa Rica. Alma Negra is a honey-process variant distinguished by meticulous fermentation control and its intense, complex flavor profile.

Step-by-step processing:

    Cherry Selection: Ripe cherries, high in sugars essential for the process, are handpicked at their peak.

    Cherry Fermentation: Whole cherries are placed on drying beds, where natural fermentation occurs. The beans absorb sugars and compounds from the pulp, imparting unique flavor notes.

    Drying on raised beds: Cherries dry on elevated African beds, ensuring uniform drying through free air circulation. Regular turning prevents unwanted fermentation and promotes controlled dehydration.

    Slow and prolonged drying: Drying takes 20 to 25 days, allowing the attached mucilage to develop intense, complex flavors. Patience and precision are crucial for the Alma Negra profile.

    Moisture control: Moisture levels are closely monitored to reach 10-12%, ensuring the beans' quality and longevity during storage and transport.

    Resting and storage: Dried cherries are stored in a cool, dark space to stabilize and integrate flavors before pulping.

    Pulping and dry milling: Finally, the dried cherries are pulped to remove parchment and mucilage. The green beans are sorted and stored, ready for roasting.

Las Lajas also produces honeyed coffees, as well as naturally processed coffees like Perla Negra and Alma Negra. These natural coffees bypass the wet mill, drying with the fruit intact.

The main distinction between Perla Negra and Alma Negra lies in how often the cherries are turned during drying: Perla Negra is turned more frequently, while Alma Negra is turned only a few times a day.  Processing methods result in remarkable differences in the final cup. Coffees turned less frequently during drying, such as Alma Negra, develop a heavier body and fruit notes resembling candied or cooked fruit. The inclusion of the fruit skin in natural processes enhances these flavors and body. In contrast, more frequent turning, as with Yellow Honey and Perla Negra processes, produces coffees with a cleaner, brighter profile, pronounced acidity, and greater flavor transparency.