This coffee comes from Las Lajas, one of Costa Rica's most influential coffee producers, run by Oscar Chacón Solano and Francisca Cubillo in the Central Valley. Representing the third generation of coffee growers in their family, they have built an international reputation for innovation, sustainability and producing some of Costa Rica's most distinctive coffees. Their journey into natural processing began unexpectedly in 2006, when a devastating earthquake left the Sabanilla region without electricity and water, making traditional washed processing impossible. Rather than losing the harvest, Oscar and Francisca experimented with drying whole cherries, a decision that would eventually establish Las Lajas as pioneers of natural processing in Costa Rica. This lot is a Catigua variety processed using Las Lajas' renowned Black Diamond method. After pulping, the coffee is fermented with 100% of its mucilage for 100 hours in anaerobic tanks before being slowly dried on raised beds for up to 20 days. This carefully controlled process creates exceptional sweetness, texture and fruit complexity while maintaining remarkable clarity. In the cup, expect layers of juicy blackberry and ripe grape, followed by tropical mango sweetness and a smooth caramel finish. Rich and fruit-forward, yet beautifully balanced, it delivers a silky mouthfeel and a long, satisfying finish that showcases everything Las Lajas has become known for.
Whole Bean, Espresso, Moka Pot, Aeropress, V60 / Kalita, Filter, French Press