Coffee Profile Region Central Valley Elevation 1,400 – 1,600 Producer Oscar & Francisca Chacón Variety Parainema Certifications Conventional Processing Method Alma Negra Natural Tasting Notes Milk Chocolate, Hibiscus, Pineapple Upside-Down Cake Roast Light – Medium About the Coffee Finca Chilamate, part of the famous Las Lajas micro mill, is operated by third-generation producers Oscar and Francisca Chacón. This farm is located in the Central Valley at an elevation of 1,400 – 1,600 MASL. Alma Negra Natural Alma negra is the specific processing method they use for this coffee. A type of natural processing, alma negra (black soul) begins with ripe cherries that are placed on raised beds and dehydrated for at least a week. After that week, they move to greenhouse patios where they absorb the sun's nourishment during the day and then piled up into a mound at night. This process continues until they are fully dry and can be milled, where the mucilage and skin are removed for a final drying before they are bagged and shipped! Parainema Parainema is the specific variety within arabica. Originally cultivated in Honduras with the goal of being disease resistant, this variety is known for a larger bean, with herbal qualities being commonly highlighted. In the Cup We're tasting notes of milk chocolate, hibiscus, and pineapple upside-down cake. ;)

Coffee Profile Region Central Valley Elevation 1,400 – 1,600 Producer Oscar & Francisca Chacón Variety Parainema Certifications Conventional Processing Method Alma Negra Natural Tasting Notes Milk Chocolate, Hibiscus, Pineapple Upside-Down Cake Roast Light – Medium About the Coffee Finca Chilamate, part of the famous Las Lajas micro mill, is operated by third-generation producers Oscar and Francisca Chacón. This farm is located in the Central Valley at an elevation of 1,400 – 1,600 MASL. Alma Negra Natural Alma negra is the specific processing method they use for this coffee. A type of natural processing, alma negra (black soul) begins with ripe cherries that are placed on raised beds and dehydrated for at least a week. After that week, they move to greenhouse patios where they absorb the sun's nourishment during the day and then piled up into a mound at night. This process continues until they are fully dry and can be milled, where the mucilage and skin are removed for a final drying before they are bagged and shipped! Parainema Parainema is the specific variety within arabica. Originally cultivated in Honduras with the goal of being disease resistant, this variety is known for a larger bean, with herbal qualities being commonly highlighted. In the Cup We're tasting notes of milk chocolate, hibiscus, and pineapple upside-down cake. ;)