The Showstopper // Costa Rica Anaerobic Natural

This is one of the most exciting coffees we've ever roasted, and one of the most carefully considered. It drinks beautifully hot, iced, or pulled as espresso, and each preparation brings something different to the surface. It's tropical and bright when it's hot, clean and almost wine-like over ice, with a long sweet finish as a shot. The cup keeps unfolding as it cools, which is the surest sign of a coffee worth slowing down for. Tasting Notes: Passion Fruit · Madagascar Chocolate · Jammy Wine Origin: Costa Rica Washing Station: Las Lajas Micromill Process: Double Diamond Anaerobic Natural The Double Diamond process was developed by Las Lajas over the course of four years, and is one of the most intentional and complex methods we've come across. It begins at the farm, where cherries are selected from the healthiest plants and delivered to the mill within hours of picking. There they're hand-sorted for ripeness and uniformity, then sealed into tanks for an average of 72 hours to undergo anaerobic fermentation. The fermentation is judged complete only once Brix and pH reach precise targets. The cherries are then moved to raised beds inside a covered drying space, where the goal is to extend the drying window as long as possible without stalling it. The result is a patient, passive curing that produces the cup's signature character: cleaner, brighter, and meaningfully sweeter than a typical natural.