Costa Rica Diamond Anaerobic Natural Microlot

This Costa Rican coffee comes to us from Las Lajas, the pioneering micromill run by Oscar and Francisca Chacón, third-generation producers whose work has helped redefine processing in the region. For them, coffee goes far beyond family tradition, it’s a constant pursuit of quality, innovation, and expression in the cup. In 2005, after years of selling cherry to a cooperative at market price, they made the shift to producing their own coffee, investing in a micromill to take control of quality and returns. What followed was a period of trial and error, as they experimented with processing techniques and began exploring Honey and Natural methods, still relatively uncommon in Costa Rica at the time. Their curiosity quickly became their strength. By refining drying times and processes, the Chacóns developed a range of Honey coffees with distinctive and nuanced profiles. Then in 2008, when an earthquake cut off water and electricity during harvest, they were forced to adapt, building raised beds and producing Natural coffees inspired by African techniques, lots that would later gain international attention. Today, Las Lajas spans multiple farms, including Calle Liles, Los Angeles, and San Luis. Across each site, the focus remains on pushing boundaries and exploring new possibilities in processing, resulting in coffees that are vibrant, complex, and full of character. Processing The “Double Diamond” process, developed by Las Lajas over four years, is one of the most intentional and complex approaches they’ve created. It begins with carefully handpicked cherries, selected from the healthiest plants and delivered promptly to the mill for processing. There, the cherries are meticulously sorted, with only the ripest and most uniform chosen before being placed into sealed tanks. They undergo an anaerobic fermentation for around 72 hours, monitored closely until the desired Brix and pH levels are reached. Once complete, the cherries are moved onto raised beds inside a covered drying space, where they are slowly cured over an extended period. The aim is to prolong drying without stalling it, resulting in a cup that is sweet, clean, and bright, shaped by precision at every stage. Farm: Las Lajas Region: Sabanilla de Alajuela, Central Valley Process: Anaerobic (Double Diamond) Natural Varietal: Centroamericano Altitude: 1600 masl Tasting: Grapefruit, Aperol, Cacao Nibs Aroma: Amaretto Acidity: High Body: Medium/Full BEST SERVED