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The Roastery

Costa Rica Las Lajas

Costa Rica Las Lajas

Regular price $14.95 USD
Regular price Sale price $14.95 USD
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PROCESS: Natural (Black Diamond)
VARIETY: Villa Sarchi
ELEVATION: 1,400-1,600 meters
ROAST: Medium-Light
BODY: Balanced
NOTES: Potpourri-like floral, cooked berry, and clove flavors; boozy acidity and a creamy mouthfeel

The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wide range of offerings we are able to source form this region. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

Black Diamond is a natural aerobic process, where once the cherries are harvested, they are transferred to the mill for their classification, where only those with a high percentage of brix degrees are chosen. After this they are transferred to the greenhouse patio for their dehydration. During the first week the cherries are placed in a thick layer, in order to ferment aerobically. After this first week the coffee is spread in a thin layer until the drying process is finished.

What makes this process different from all the rest, is the intentional curing process.  It is still a Natural process, but the drying period takes between 15 to 22 days.  The process is very similar to their other Natural processes: starts with the rigorous harvesting standards, sorting and it's let to dry the superficial humidity for one day on raised beds. Then the beans are moved from the raised beds to the drying patio.

The drying process takes more attention than the rest of their Naturals.  Since it’s a slow drying process, they need to constantly check on the temperature and movement of the beans so they don’t get heated.  What they’re aiming for with this process is slow dehydration, slower than usual, not allowing the temperature to rise abruptly, and everything under control measures.

With this process, they don’t want to harm the beans with high temperatures rather than allow the sugars of the mucilage to cold crystalize.  They look to obtain a sweeter, more clear, and bright coffees with the Diamond process.

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