Las Lajas Black Diamond Casiopea - Central Valley
- Roasts on: Nov-7, 2025
- Ships on: Nov-10, 2025
Summary and Tasting notes
A meticulously crafted natural process coffee from Finca Las Lajas, featuring the rare Casiopea variety. Hand-picked at peak ripeness and dried for 20-30 days, this coffee offers an extraordinary berry-rich, passion fruit, chocolate-sweet flavor profile.
About the Coffee
Origin
Nestled in Costa Rica's Central Valley, this coffee benefits from exceptional growing conditions. The high-altitude terrain, combined with the region's unique microclimate, creates an ideal environment for cultivating complex, nuanced coffee cherries with remarkable sugar development and flavor intensity.
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Producer
Oscar and Francisca Chacon represent the third generation of coffee growers at Las Lajas Micromill. Their commitment to quality is evident in their innovative approach, using advanced techniques like Brix refractometry to measure cherry ripeness and develop groundbreaking processing methods that maximize the coffee's intrinsic potential.
Process
The Black Diamond lot undergoes a meticulous natural process that transforms coffee cherries into an extraordinary beverage. Carefully selected ripe cherries are spread on greenhouse patios, where they undergo controlled aerobic fermentation. The beans are carefully turned, creating a consistent flavor profile while using minimal water resources.
Tasting Notes
Indulge in a sensory journey of raspberry, blueberry, and passion fruit, balanced with rich milk chocolate notes. The coffee presents a thick, syrupy body with a complex, spicy finish reminiscent of red wine. Minimum resting period: 10 days for espresso roast, 8 days for filter roast
