The natural method is the simplest way to process coffee cherry but very difficult to perfect. Fortunately, Francisca and Oscar are experienced and dedicated farmers and they have produced another delicious natural coffee this year - full of candy flavours. Perfectly ripe cherry is selected specifically for this lot of coffee and then spread onto screens to dry for a few days. The drying cherry requires constant attention to make sure that it is losing moisture evenly and slowly. If the cherry dries too quickly the beans can be damaged, but it must also be protected from rain and high humidity as water-damage can lead to problems in the cup as well. When all the care and attention pays off, the end cup of coffee is an interesting mix of ripe fruit flavours and intense sweetness. Francisca and Oscar have been experimenting with perfecting their natural process methods for some years now. We have always loved the cup profile of the Perla Negra which was the first natural profile they produced. Recently they have been experimenting with the types of screens they use to dry the cherry including the colour of the material used to cover the cherries overnight and the optimum amount of drying time. This obviously changes every year depending on the quality and quantity of the harvest. All their experiments are correlated with how the coffee tastes once it has been roasted and cupped, so that any improvements that are made can be repeated next year. This coffee is grown and processed using the organic methods but sadly we are unable to sell it with its certification for this crop. The farm’s organic certificate for the EU was delayed before shipping and with a lock down imminent in Costa Rica we decided to ship without it. Unfortunately, the various organic rules here mean that without this certificate, this shipment cannot be considered to be organically certified for the governing bodies, even though it is. And even though we are all in particularly trying circumstances apparently no exceptions can be made.

Varietal: Caturra
Region: Poas Volcano, Central Valley

Finca Las Lajas

We source and roast coffee from single farms, estates and cooperatives. When we taste a coffee that we like, we want to know where it comes from and who grows, picks and processes it. We travel extensively throughout the year, visiting the producers and cooperatives with whom we currently work and looking for interesting varietals of coffee and new farms from which to buy. During these visits we talk to farmers and cooperative members, learning more about the coffee they grow and process and the challenges that they face. We then look to establish a relationship with the grower and exporter of that coffee. We believe that where such a relationship exists, quality, quantity and price requirements can be discussed in an open and equal way. We see this as sustainable, fair and equal trade.

Finca Las Lajas

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Finca Las Lajas

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