Las Lajas and the Chacón family are renowned for producing some of Costa Rica’s highest-quality coffees, especially their bold, juicy naturals. Run by third-generation producers Oscar and Francisca Chacón, the Las Lajas mill has become a pioneer of natural and honey processing in the region.
Driven by sustainability, they installed one of Costa Rica’s first micro dry mills to reduce water use, relying on sun intensity and raised-bed drying to shape flavour. After a 2008 earthquake cut power and water during harvest, they processed the entire crop as a natural, an innovation that drew global attention.
This lot uses their signature “Alma Negra” process: cherries dry 2–3 days in a greenhouse, then alternate between sun-drying by day and greenhouse drying at night for 20-30 days, before resting 60 days. The result is a concentrated, sweet cup with red and purple fruit notes and rose florals.
