Heresy - Costa Rica Las Lajas Alma Negra Natural Filter 252 g

Whole-bean specialty coffee from Costa Rica, roasted by Heresy roasting brand. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. The brew resembles the flavour of tropical fruits, blueberries, flowers, wine and caramel.

Origin: Costa Rica

Region: Alajuela

Farm: Las Lajas

Processing: Alma Negra Natural

Altitude: 1500 m a.s.l.

Cupping score: 88 / 100

ABOUT THE FARM AND THE COFFEE PRODUCER

Francisca and Oscar are the siblings behind the Las Lajas brand. They are pioneers when it comes to juicy and fruity Costa Rican naturals. In previous years, we visited their plantation several times and together tasted lots that had only just left the drying tables. Cupping with the producers on the farm is always a unique experience.The name Las Lajas comes from the Spanish version of the Arabic word used to describe stone artifacts made by the indigenous population, which were found on the farm's territory when it was founded, around 1840! Located at the foot of the Poás Volcano, in the town of Sabanilla, in the Alajuela region of Costa Rica, the farm has been passed down from generation to generation.In 2000, Las Lajas became one of the first farms in Costa Rica to obtain official organic certification. However, the history of their organic practices dates back to 1980 – that was when Oscar’s father passed away from illnesses related to the use of pesticides. Although there were no premiums for organic coffee at that time, Oscar and Francisca knew they had to transition to organic and sustainable farming, caring for the health and future of both their family and the local ecosystem.

ABOUT THE COFFEE BEAN PROCESSING ON THE FARM

Alma Negra is a proprietary interpretation of natural processing developed by the Chacóns. During the first week, the hand-picked cherries lie on African raised beds and are constantly mixed for even drying. Then, they are moved to the greenhouse patio and dried in thin layers during the day, while at night they are formed back into thicker piles. These cycles are repeated until the ideal level of dryness is reached. After that, the coffee rests for at least 60 days before export to achieve perfect homogenization.

ROASTER'S OPINION

Every year, we wait for coffees from Las Lajas with flushed cheeks! This lot is, above all, about absurdly high intensities across all layers, from tropical fruits to slightly wild fermentation notes.

Store in a dry and cool place.