Las Lajas - Black Diamond

Sourcing: Las Lajas - Chacón Family

Origin: Costa Rica

Region: Central Valley 

Variety: Sarchimor

Process: Black Diamond Natural 

Altitude: 1,400 - 1,600 MASL

  • Roast Level

  • In The Cup

Grape Juice

 Cranberries

  Cocoa

  • Las Lajas & Chacón Family 

The Las Lajas micromill is owned and operated by the Chacón family, third-generation coffee producers, led by Oscar Chacón. They are some of the most passionate coffee producers we have had the honor to work with. Pushing innovative processing with their diamond processed coffees as well as being pioneers with honey processing. Located in the Central Valley region of Costa Rica their farms sit on the slopes of Volcan Poas and offers an incredible terroir.

  • Processing

Black Diamond is a unique execution of a naturally processed coffee which utilizes aerobic fermentation. After harvest, coffee cherries are sorted by brix(sugar content). Only cherries with high levels of sugar content are chosen. Then the coffee cherries are dried on a greenhouse patio spread in a thick layer to extend drying and fermentation time up to 30 days. This slow and gentle drying ensures the embryo of the seed stays alive. Additionally this prevents the coffees from dying at high temperatures which cold crystalizes the sugars in the mucilage, thus Black Diamond.

Las Lajas - Black Diamond

$26.00
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Explosive juicy grape with balanced cranberry acidity.

200G

Quantity
Jairo Arcila - Finca Santa Monica
Jairo Arcila - Finca Santa Monica

Jairo Arcila - Finca Santa Monica

$25.00
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Powerful tasting notes of vanilla, rum, raisins and lychee.

250G

Quantity

Sourcing: Jairo Arcila - Finca Santa Monica

Origin:  Colombia

Region: Quindio

Variety: Castillo

Process: Anaerobic - Rum Barrel

Altitude: 1,450 - 1,500 MASL

  • Roast Level

  • In The Cup

Vanilla

Rum

Lychee

  • Jairo Arcila & Finca Santa Monica

Jairo Arcila is a 3rd generation coffee farmer in Quindio, Colombia. With his wife and two sons they produce coffee as well as mandarin oranges, plantains, and bananas. With guidance from his sons, they have started growing exotic varieties of coffee as well as utilizing extremely advanced methods of processing & fermentation. This being one of the most unique coffees we have ever tried.

  • Processing

The coffee first undergoes a dry anaerobic fermentation process for 24 hours with the cherry on, in large bags. Then dried on raised beds until 18% moisture is reached. The coffee is then transferred into sealed rum barrels to ferment for an additional 50 hours. After drying on patios, the cherries are transferred back into the rum barrels to rest for an additional 10-20 days.

Brew Guide: Espresso

Ratio: 1:2.4

Time: 14-16 seconds 

Profile: Declining

Water Temperature: 202°F/94°C

Brew Guide: Drip

Method: Dripper + Melodrip

Grind: Medium 

Ratio: 1/16

Water Temperature: 202°F/94°C

Bloom: 0:40

Pours: 3 

Water Recipe

Magnesium: 30ppm 

Calcium: 20ppm

Potassium: 15ppm

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