How does a certified organic coffee farm handle natural processing?
Finca Las Lajas in Costa Rica's Central Valley grows Caturra and Catuai at 1,300 to 1,500 meters and produces Alma Negra through a natural process. The result is a medium-light roast with a delicate fruity fermentation aroma, a sweet, smooth entry, and notes of dried berries, black dates, and stone fruits that carry into a sweet finish.
This coffee farm began organic cultivation in 1990 and became Costa Rica's first organically certified estate in 2000, now holding USDA, JAS, and NOP certifications. Yields dropped sharply during the transition, at one point falling to roughly 20 percent of normal annual output, yet the estate continued. Alma Negra leans toward dried-fruit molasses compared with the same farm's Pearl Negra.
Alma Negra from Costa Rica's Finca Las Lajas is a coffee produced using an innovative natural process. It comes from the Central Valley region at an altitude of 1,300 to 1,500 meters, predominantly featuring Caturra and Catuai varieties. This medium-light roast coffee has a delicate fruity fermentation aroma, with a sweet and smooth entry, revealing layers of dried berries, black dates, and stone fruits, with a sweet finish. The estate has practiced organic farming since 1990 and became Costa Rica's first organically certified estate in 2000, currently holding USDA, JAS, and NOP certifications. Alma Negra differs from the same estate's Pearl Negra, leaning towards a natural dried-fruit molasses profile. Front Street Coffee recommends this bean, and below we introduce its flavor details, estate background, and pour-over parameters.
Front Street Costa Rica Finca Las Lajas Alma Negra Finca Las Lajas, Alma Negra
Flavor Notes: "Organic ecological estate, tackling the challenging natural process." Delicate fruity fermentation aroma, sweet and smooth flavor with notes of dried berries, black dates, and stone fruits, and a sweet, easy-drinking finish.
Production Information:
Country: Costa Rica
Region: Central Valley
Producer: Finca Las Lajas
Altitude: 1,300–1,500 meters Varieties: Caturra & Catuai
Process: Natural Process Alma Negra
Roast Level: Medium-Light
Coffee Story: "Organic Ecological Estate" Finca Las Lajas
Located in Costa Rica's renowned coffee region [Central Valley], Finca Las Lajas sits in the Paos volcanic mountain range, where fertile soil and abundant minerals provide an ideal environment for growing premium coffee. This estate is famous not only for its outstanding coffee quality but also for its long-term commitment to organic ecological farming—it introduced organic cultivation in 1990 and became Costa Rica's first organically certified coffee estate in 2000, and has now received certification from three international organic bodies: USDA, JAS, and NOP.
Oscar Chacon, the third-generation operator of the estate, once said that in the process of pursuing organic certification, the agronomic difficulties were already challenging, but the economic pressure from a sharp drop in yield was even more severe—in the third year of implementation, the estate's annual output once fell to only 20%. Yet none of this shook their determination to persist with organic methods, because avoiding chemical fertilizers and pesticides not only protects the environment for sustainable development but also safeguards the health of coffee farmers.
"Innovative Natural Process— Costa Rica Alma Negra " Finca Las Lajas processes all its green beans using honey processing and natural methods, developing a unique style distinct from other estates. Among these, honey processing is divided into yellow, red, and black honey based on the amount of mucilage retained; while natural processing, based on differences in fermentation degree, is divided into two products: Pearl Negra and Costa Rica Alma Negra. Pearl Negra is similar to the earlier Berlyna Estate on the Fimi rack, belonging to a profile with intense fruity fermentation; while Costa Rica Alma Negra leans more toward a natural dried-fruit molasses profile. Both are popular natural-process coffees today, yet they display completely different characteristics.
The above content is compiled by CoffeeHunters, a coffee news website.
