Las Lajas, Finca Julia, Costa Rica - Alma Negra Natural

Cupping Notes: White Grape, Apple Candy, Dried Mango, Chocolate Varietal: San Isidro Process: Alma Negra - Natural Elevation: 1400–1600 MASL Harvest: December–April Our V60 Recipe - a great starting point for brewing all of our coffees Ratio: 16g coffee to 250g water Water Temperature: 88C Brew Time: 2:30-3:00m Three Pour Method - First pour, 50g of hot water, allow coffee to bloom for 35 seconds - Second pour, continue the pour until you reach 150g hot water in total - Third pour to 250g of hot water in total (start this pour when the water reaches the coffee bed) - Enjoy Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee. Alma Negra is a process developed by Oscar and Francisca Chacón at Las Lajas. This is a Natural process where the coffee dries inside of a greenhouse for 2-3 days while being moved constantly. It is then transferred to raised beds during the day time to dry in the sun and returned to the greenhouse at night and piled up to slow down the curing and drying process. *Prime window for drinking is 2 to 4 weeks post roast. If the coffee is fresh be sure to bloom 40 seconds. *A reminder that no exchanges or returns will be approved in the case of mistaken ordering - Please double check your grind preferences