Costa Rica Black Soul Coffee

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Front Street-Costa Rica Las Lajas Estate Black Soul Introduction

Finca Las Lajas Alma Negra

Costa Rica·Black Soul

Country: Costa Rica Fiscal year: 2003

Region: Central Valley

Altitude: 1300-1500M

Treatment method: sun treatment

Grade: SHB

Breeds: Kadura, Kaduai

Production area

Costa Rica is located in Central America. It is the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales.

Due to its location in the Central American Isthmus, its fertile volcanic soil and good drainage, especially in the Central Plateau, its fertile volcanic ash, mild and suitable climate, and stable and abundant rainfall, coffee has become one of Costa Rica's main crops.

Central Valley

Altitude 1,200-1,600 meters, production season November to March, this region has three sub-regions, they are San Jose, Heredia, Alajuela.

There are three high-altitude volcanoes in the region: Irazu, Barva and Poas, which provide abundant nutrients for the surrounding coffee producing areas. The microclimate, combined with the fertile soil of Poás and Barva volcanoes, gives the beans of this region excellent qualities, such as chocolate cocoa flavor, bright acidity and elegant aroma.

The Central Valley region is also the first coffee growing area in Costa Rica, and then to other areas to develop the country's coffee industry, moderate rainfall, annual average temperature of 19℃, coupled with high altitude, so the bean hard aroma foot, smooth, high acidity, beans full, rich flavor, coffee in this region is the first coffee growing area in Costa Rica, rich volcanic soil, sometimes with chocolate flavor. The front section is washed, and the rear section is collected and dried by machine at low temperature.

About the Manor

Among the exquisite sun and honey treatments currently quite popular in Costa Rica, Las Lajas Estate was one of the first estates to start systematic research and treatment, and has been a favorite coffee estate of global buyers for many years.

Las Lajas Estate is currently run by Francisca Cubillo, the third generation owner, and his wife Oscar. The estate is located in the Central Valley not far from the capital. It is quite close to Poas Volcano volcano. The altitude is between 1,250 and 1,500 meters. The annual output is about 55,200 kg.

Many years ago, the owner of the estate, Francesca, wanted to improve the flavor performance of the coffee on the estate. At that time, most coffee farmers in Costa Rica generally used the traditional washing method to supply the demand of the American and European markets. Therefore, the owner began to study and improve many equipment in the estate to better meet the needs of sun and honey processing coffee.

During the harvest phase, the farm uses a sweetness tester (BRIX) to screen the coffee red fruits that meet the standard, and at the same time sets up its own washing station for coffee treatment, and finally places them on African scaffolding for subsequent exposure.

In Las Lajas estate processing coffee, the estate owner honey treatment and sun treatment coffee by flavor performance into a variety of different categories, in the honey treatment method, Costa Rica farmers mostly through the washing station to control the amount of residual pulp, but Las Lajas estate decided to adopt another way, that is, to retain the highest proportion of pulp but control the exposure and stirring time on the African shelf to present different coffee flavor performance, In the honey process, the plantation owner divided coffee into yellow honey, red honey and black honey.

At the same time, the manor owner strictly requires all processes to be planted and fertilized according to organic standards. The whole manor uses organic self-made compost, and the organic standards are extended to include soil, shade trees and washing plant procedures. After many years of efforts, Las Lajas Estate has passed the Japanese JAS, the United States USDA and NOP organic certification.

stroke method

Black Soul This bean is processed in the sun. Harvested coffee berries are placed on African trellises in the early morning. They are turned regularly one day and exposed to sunlight one day until the moisture content is 11.5% under the shade of plastic sheets. The whole process takes about three weeks.

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