We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Calle Lajas
Mill: Las Lajas Micromill
Producers: Oscar and Francisca Chacón
Region: Sabanilla de Alajuela, Central Valley
Varietal: Caturra, Catuai
Process: Alma Negra Natural
Altitude: 1450 - 1600 masl
 
Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage.  In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to invest in their own depulper and processing infrastructure and Las Lajas Micromill was born.
 
The couple is committed to quality and innovation and were among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. At first this was out of sheer necesssity when an earthquake knocked out their electrciity - unable to run their depulper and water pumps they turned to the Natural process and quickly built african style rasied beds to aid in the quality and production of this new style which has since become a hallmark of the countries speciality coffee production.
 
These days the Chacon's overesee the production on multiple farms in the Sabanilla de Alajuela area with this particular lot hailing from Finca Calle Lajas. This lot was processed to a standard the Chacon's have refined and refer to as an Alma Negra Natural. Cherries are picked ripe and begin
 to dry in the greenhouse before being moved to raised beds during the daytime hours and then moved back inside the greenhouse during night to protect the coffee from the higher humidity and lower temperatures. The result is a super clean and sweet Natural processed the coffee that highlights the unique terroir of the variety and region.