Microlot

Caturra & Catuai / Alma Negra

Name: Caturra &amp; Catuai / Alma Negra
Brand: Las Lajas
SKU: CR2610
Availability: InStock
Rating: 5.00 (0 reviews)

★★★★★

(0 customer reviews)

REF: CR2610

Funky and boozy alert! Alma Negra this year is definitely a spectacular one. Grab it before it’s gone.

PROCESS:

Alma Negra

ALTITUDE:

1250-1700 m.a.s.l.

SCA:

CROP:

2026

Costa Rica

Sabanilla de Alajuela, Central Valley

Las Lajas / Francisca & Oscar Chacon

€26.50 /kg

In Stock

€26.50 /kg

Total: €26.50

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	€25.71
11 +	5%	€25.18

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

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PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

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Caturra & Catuai / Alma Negra

Flavors
Roasting Tips
Producer
Reviews (0)

€26.50 /kg

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

11.4%

Humidity

0.57

Water activity

Regardless of the region, our honey and natural Costa Ricans tend to roast pretty similarly. We recommend a fairly subtle approach from the beginning and building up the energy progressively through the roast in order to achieve demanded roast time. These coffees usually take the heat very efficiently, so watch out close to the first crack and don’t let your RoR to sky rocket if you want to be in full control.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

The Alma Negra process is a highly specialized natural method designed to create a deep and complex cup through carefully controlled dehydration.

It begins with manual harvesting at peak ripeness, where only cherries with a sugar level above 22 Brix are selected. Once delivered to the mill, the cherries are washed and passed through flotation to remove any low density fruit. They then undergo electronic sorting to ensure complete removal of impurities and defective cherries.

After this preparation, the fruit is drained and moved to greenhouse patios where it is laid out for a slow sun drying period lasting between 22 and 30 days. The exact drying time is adjusted depending on the intensity of solar exposure to ensure a stable and even development.

Once drying is complete, the coffee is rested in a warehouse for a minimum of 60 days. This aging stage helps stabilize the lot and deepen its flavor profile.

Finally, the coffee is hulled, carefully classified through rigorous sorting, and packaged. All steps take place within the same integrated facility, ensuring full traceability and consistency from start to finish.

Location: Sabanilla de Alajuela, Central Valley

Altitude (MASL): 1,300-1,825 m.a.s.l.

Varieties: catuai, caturra, villalobos, geisha, SL28, hybrids & experimental cultivars

Processing method: full honey, natural, experiments

Las Lajas

The Las Lajas micro mill is a renowned coffee processing facility located in the Sabanilla de Alajuela region of Costa Rica. It is recognized for producing high-quality specialty coffee using organic and sustainable methods. The micro mill is owned and operated by the Chacón family, specifically Oscar and Francisca Chacón, who have gained international recognition for their innovative coffee processing techniques.

It is funny how life works. Our story with the Las Lajas Micro Mill goes back to 2017 when we first started to travel around coffee origins.

We met Francisca and Oscar back then and we were inspired by their story and their hard work that they put into creating a very efficient and professional coffee business.