In Costa Rica’s Central Valley, where volcanic soil and steady elevation shape the rhythm of the harvest, Las Lajas has long been a name associated with intention. Not only for quality, but for conviction.
Oscar and Francisca Chacón are third-generation producers who chose to step beyond the cooperative system to build their own micromill. What began as experimentation evolved into one of Costa Rica’s most influential approaches to Honey and Natural processing. Their work is guided not just by technique, but by responsibility. Sustainability here extends beyond the land. It includes the people who work alongside them, season after season.
La Esmeralda is processed as Alma Negra, a carefully calibrated natural method. Fully ripe cherries are selected for high sugar content, dried first on raised beds, then gradually transitioned to greenhouse patios. The drying unfolds slowly over several weeks, allowing fruit intensity to deepen while preserving structure and definition.
In the cup, the first impression is black cherry, dense and gently syrupy. As it settles, caramelised pineapple begins to surface, adding warmth and breadth. Red berries weave through the middle with a supple texture, before a clean red grape lift carries through the finish. The progression feels deliberate, each layer revealing itself with time.
It is fruit-forward, but never loud. Expressive, yet grounded. This is a coffee that shows what natural processing can become in careful hands.
Recommended to rest beans for 7-10 days from roast date before consuming.
