Costa Rica Black Diamond Natural

Oscar and Francisca Chacon are 3rd-generation coffee producers, joining the “micromill revolution” in 2005. After an earthquake in 2008 wiped out electricity and water during harvest season, they were unable to run depulpers and wash mucilage off to produce Washed lots. Francisca quickly applied her knowledge of African-processed coffees, rerouted the entire operation, and Las Lajas became the first micromill to produce Naturals and Honeys. “Innovar es nuestra pasion” or “innovating is our passion” is the Las Lajas motto. The Black Diamond process is an intentional Natural curing process with a 15-22 day drying period, aiming for slow dehydration and constant monitoring of bean temperature to prevent overheating. They don’t want to harm the beans with high temps, allowing the sugars of the mucilage to cold crystallize. The goal is a sweeter, more clear, bright cup of coffee.