Blaq Soul, Costa Rica

Country & Region
Costa Rica, Central Valley

Region & Farms
– Aquiares Farm (Diego Robelo)
– Las Lajas Estate (Oscar Chacón & Francisca Cubillo)

Producers
Diego Robelo
Oscar Chacón & Francisca Cubillo

Varieties
Caturra & San Isidro

Process
Classic wash and 48 hours of natural fermentation

Altitude
Approximately 1,300 meters above sea level

BlaqSoul is a 250g premium espresso from Costa Rica's Central Valley, the fruit of a collaboration between Diego Robelo at the Aquiares estate and Óscar Chacón with Francisca Cubillo at Las Lajas. Grown at over 1,300 meters above sea level on nutrient-rich volcanic soils, it combines the Caturra and San Isidro varieties, selected for their balance of bright acidity and natural sweetness. After a mixed process—classic washing to preserve color clarity and 48 hours of natural fermentation to intensify its sugars—each bean is carefully dried to reach optimal moisture levels.

In the cup, BlaqSoul surprises with a round body and a creamy texture, crowned by a dense and stable crema. The nose displays an enticing blend of salted caramel and fresh butter notes, while the palate reveals nuances of crisp apple that provide freshness, and hints of cocoa nibs that reinforce the complexity of the profile. Perfect for a single espresso that reveals each of its nuances, or as a "Blaq" base in milk drinks where its sweetness and structure blend harmoniously. Roast Date: 19/05/2025, to ensure maximum freshness.

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