Pioneers in coffee cultivation in the Central Valley of Costa Rica, the Chacón family has been planting coffee since 1936 in the foothills of the imposing Poás volcano. The combination of altitude, soil fertility and climate is ideal for producing high-quality, concentrated and aromatic coffee beans. Following the death of their father, the Chacón brothers decided to change the coffee production system, focusing their efforts on environmental conservation and providing a stable source of employment for their workers, thus preserving the coffee culture within their family and community.
In the 2000s, Oscar Chacón and Francisca Cubillo, who represent the third generation of coffee producers, decided to process coffee from their own farms, giving rise to the Las Lajas micro-mill.
During these early years, Oscar and Francisca sought excellence and intended to offer a unique product in the coffee market. The creation of the natural process in 2006 arose due to an earthquake that left the Sabanilla area without electricity or water for a long period of time and made it impossible to carry out the traditional method of washed processing.
The secret to this process is the slow drying and rotation of the cherries, resulting in a truly unique and vibrant flavour profile, and Las Lajas Black Diamond is a perfect example of this. As it sits, the bright, bold sugars begin to mellow into the soft floral sweetness of sugar cane.
Processing is complex: first, the cherries are floated to separate out the low-density cherries. Then the coffee is dried, in cherries, on cement patios in a greenhouse, protected from direct sunlight.
During drying, the cherries are placed in layers of varying thicknesses to control fermentation, thus enhancing the fruit’s acidity and sweetness while maintaining a clean cup. Overnight, the coffee is covered and piled into a pyramid. Once the coffee reaches the target moisture content, it is bagged and rested for 2 months before being shelled for export. The “Black Diamond” distinction is a badge of honor awarded by the Chacón Family only to the best batches produced that year like this Milenio.
Shipments from 24h
Coffee needs a degassing time after being roasted, and as we work practically without stock , we will make our shipments respecting its resting time so that you have it at home in the next 2-3 business days.
Ready to drink
Once we receive the order, we roast it, rest it, package it and send it... with this time frame it will arrive ready to be consumed in Filter , and if you wait a few more days, for Espresso .
Calmly..
..things turn out better. It is not necessary for your coffee to arrive in 24 hours unless you want to contemplate how beautiful the grain and the package are;)
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