The double black diamond: A new process for Las Lajas. This is an anaerobic Natural coffee. It's considered a Natural because the cherries are left to ferment and dry on the seeds for the entire process. Before the cherries are dried, they are fermented in an oxygen free environment to create juicy and winey flavors.
The Chacon’s are the pioneers for innovative processing in Costa Rica. They own and operate the Las Lajas Micromill, where they process coffee in a multitude of ways. They began experimenting with processing after an earthquake dismantled their access to power and electricity, forcing for innovation. The Chacon’s continue to lead the industry in Honey and Natural processing, creating unique profiles and complex cups of coffee. Their coffee is a seasonal staple for us, and we have been fortunate to meet with them year after year.
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