Costa Rica La Julia

Origin

• 🇨🇷 Costa Rica

Tasting notes

ACAI | CANDIED FRUIT | JUICYAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Las Lajas has become one of Costa Rica's most celebrated micromills, built on Oscar and Francisca Chacón's relentless experimentation with naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processing. The Alma Negra is one of their most distinctive processes — cherries are dried on raised beds during the day, then moved into a greenhouse at night and piled into mounds to deliberately slow the drying process. The extended drying period of 20–30 days is what sets Alma Negra apart, coaxing out layers of complexity that's hard to achieve with a more straightforward natural. The coffees from Las Lajas have amazed us for years now, and we're so excited to bring Alma Negra back this year! In the cup: Rich açaí and candied fruit with a juicy, vibrant finish. Origin / Costa Rica Producer / Oscar & Francisca Chacón, Las Lajas Micromill Farm / La Julia Process / Alma Negra Natural VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. / San Isidro Altitude / 1400–1600 masl