Costa Rica Alma Negra – Natural (New)

Ripe pineapple, rum raisin, and a deeply syrupy texture define a coffee designed to command attention. Tropical fruit, concentrated sweetness, and elegant fermentation come together in an intense cup with a clearly recognisable personality.

The Alma Negra method takes Costa Rican natural processing in a deeper and bolder direction. The fruit remains around the seed during drying, creating a juicy, dense, and lightly boozy expression that becomes particularly noticeable as the cup cools.

Flavor Profile

• Main notes: rum raisin and ripe pineapple
• Acidity: fruit-driven, juicy, and lively
• Body: medium to full, dense, and syrupy
• Aftertaste: long, sweet, and lightly boozy
• Overall profile: tropical, fermentative, funky, and highly expressive

Pineapple provides a tropical, bright, and juicy opening. Rum raisin adds darker, concentrated sweetness and a warm fermentative character. As the coffee cools, the cup develops greater depth and its syrupy texture becomes increasingly prominent.

Origin and Processing

This coffee comes from Las Lajas Micromill, located in Sabanilla de Alajuela, in Costa Rica’s Central Valley, and is produced by Francisca and Oscar Chacón.

Las Lajas is a family-run operation recognised for its precise natural and honey processes. The family has developed several distinctive methods to manage fermentation, dehydration, and aromatic intensity across its different lots.

The Caturra and Catuai varieties provide a combination of sweetness, structure, and fruit expression. In this lot, they are processed together to produce a more complete cup with a stable foundation and clearly defined tropical character.

The Alma Negra process is a specialised natural method. Fully ripe cherries are dried whole through carefully controlled dehydration, keeping the fruit around the coffee seed throughout much of the process.

This prolonged contact encourages a greater concentration of sugars and aromatic compounds. The result is a denser, fruitier, and more boozy cup than a conventional natural, while retaining enough structure to keep its individual notes distinct.

Why You’ll Love It

• Intense tropical fruit: ripe pineapple with a particularly juicy expression
• Deep sweetness: rum raisin adds concentration and complexity
• Syrupy texture: dense, enveloping, and persistent mouthfeel
• Distinctive processing: a singular interpretation of natural coffee developed at Las Lajas

Ideal for

• V60: separates the pineapple, sweetness, and fermentative character
• Origami: highlights aromatic intensity and fruit-driven acidity
• AeroPress: enhances the syrupy body and rum-raisin character
• Cold brew: creates a tropical, sweet, and highly expressive drink
• Modern espresso: for a concentrated, juicy, and unconventional extraction
• Cupping or tasting: ideal for observing its development as it cools

Technical Details

• Origin: Costa Rica
• Region: Sabanilla de Alajuela, Central Valley
• Micromill: Las Lajas
• Producers: Francisca and Oscar Chacón
• Species: Arabica
• Varieties: Caturra and Catuai
• Processing: Alma Negra Natural
• Altitude: 1,250–1,700 m.a.s.l.
• Score: 88
• Tasting notes: rum raisin and pineapple
• Texture: dense and syrupy
• Profile: tropical, funky, fermentative, and expressive

Summary

An intense and deeply fruit-forward Costa Rican natural with ripe pineapple, rum raisin, and a pronounced syrupy texture. Its Alma Negra processing creates a tropical, boozy, and character-driven cup particularly suited to filter brewing, AeroPress, cold brew, and modern espresso.