Las Lajas [Black Diamond]

Oscar and Francisca Chacón are third generation producers behind Las Lajas, one of Costa Rica’s most respected micromills. They were among the first in the country to move away from cooperative delivery and take full control of their processing in 2005. Their focus on innovation and small scale precision has made Las Lajas a reference point for natural and honey processed coffees in the Central Valley.

Finca Calle Liles is one of the family’s farms that supply cherries to the micromill. It sits between 1400 and 1600 m a.s.l. in the Central Valley, an area known for steady climate, volcanic soil and clear wet and dry seasons. Cherries are harvested only at peak ripeness and sorted for high brix levels before entering the mill. The farm is part of the broader Las Lajas project that has shaped Costa Rica’s micromill movement through quality focus and transparent processing.

This lot is planted with SL-28, a variety originally selected by Scott Labs in the 1930s from drought resistant East African genetics with likely links to older Yemen lineages. SL-28 is prized for its structure, clarity and potential for high cup quality. In Costa Rica it appears only in small volumes and is usually reserved for microlots that showcase specific terroir and processing.

The Black Diamond Natural process is one of Las Lajas’ most meticulous methods. Cherries are sorted and dried slowly for 15 to 22 days. The first week begins in a thick layer for aerobic fermentation before the cherries are spread into a thin layer for controlled dehydration. Temperature is monitored closely to protect the seed and allow sugars to crystallise gently. This passive slow drying technique is designed to produce cleaner and brighter natural profiles with elevated sweetness and precision.