Introduction:Visit Las Lajas Estate in the Central Valley of Costa Rica to explore its highly acclaimed natural-processed coffee bean, “Black Soul.” From its geographical environment and organic certification to detailed processing techniques, along with professional roasting and cupping data, this guide helps you grasp the characteristics of this fruit-forward, layered coffee—whether you’re home-roasting or purchasing, enabling more informed decisions.
Located at the foot of the Poás Volcano in the Central Valley of Costa Rica, Las Lajas Estate has been managed by the Chacón family for over eighty years. Upholding organic farming principles and strict quality control standards, it has become one of the country’s representative specialty coffee producers. The area not only enjoys naturally superior conditions but also, through innovative processing methods, creates distinctive naturals like “Black Soul” (Alma Negra). Its rich dried fruit and molasses notes stand out among numerous natural lots.
The Central Valley, where Las Lajas Estate is located, is a classic coffee-growing zone in Costa Rica, surrounded by the Poás Volcano. The soil is rich in minerals, and the altitude of 1,300 to 1,500 meters results in significant day-night temperature variations, which help coffee cherries ripen slowly and accumulate more sugars and flavor compounds. The estate produces approximately 46,000 kilograms of green beans annually, with the main harvest season from December to February. Only fully red-ripe coffee cherries are picked to ensure raw material quality.
In terms of processing, Las Lajas Estate focuses on honey and natural methods, further segmenting its product lines. Honey processes are divided into yellow honey, red honey, and black honey based on the amount of mucilage retained; the natural series includes the bold-flavored Black Pearl (Pearl Negra) and the sweet, mellow Black Soul (Alma Negra). Among them, Black Soul is known for its sweet profile resembling dried fruit and molasses, forming an interesting contrast with the fruit-burst emphasis of Black Pearl, making it suitable for coffee lovers who prefer smooth and mellow flavors.
The estate’s commitment to organic farming is also noteworthy. It began experimenting with organic cultivation as early as 1990 and became Costa Rica’s first coffee estate to receive international organic certification in 2000. It currently holds certifications from three major bodies: USDA (United States), JAS (Japan), and NOP. The third-generation estate owner, Oscar Chacón, once shared that the early transition to organic faced technical challenges and a drop in yield (once down to just 20%), but in pursuit of environmental sustainability and health, the estate has remained committed to organic practices to this day.
For roasting reference on “Black Soul,” using the Yangjia 800N semi-direct-fire roaster as an example: Preheat the drum to 170°C and drop in the green beans with the initial air damper set to 3. About 30 seconds later, increase the heat to 140, and at 1 minute 36 seconds, the turning point appears (temperature 101.6°C). When the temperature reaches 140°C, maintain the heat, adjust the air damper to 4, and at 5 minutes 15 seconds, the bean surface turns yellow and grassy notes fade, entering the drying phase. At 8 minutes 07 seconds, drying is complete, the bean surface shows wrinkles and black speckles, and roasty aromas emerge—stay alert for the upcoming first crack. At 8 minutes 50 seconds, the first crack begins; open the air damper fully to 5 and maintain the heat. Continue roasting for 1 minute 55 seconds after the first crack until reaching 195°C, then drop the beans.
The roasted Agtron bean value is 70, the Agtron pulp value is 81.5, and the Roast Delta value is 11.5, indicating a medium-light to medium roast that balances fruity and full-bodied flavors. In cupping flavor notes, there are distinct fermented fruit, floral, and citrus tones, accompanied by lingering notes of plum and fruit tea. The acidity and sweetness are vivid with a juicy mouthfeel. The overall flavor profile is clear and well-balanced, making it suitable as a reference bean for pour over or premium coffee tasting.
The above content is compiled by CoffeeHunters, a coffee news website.
