Costa Rica Las Lajas Double Diamond Natural
Costa Rica Las Lajas Double Diamond Natural

Costa Rica Las Lajas Double Diamond Natural

Regular price$38.00

  • In stock, ready to ship
  • Inventory on the way
COUNTRY: Costa Rica
REGION: Sabanilla De Alajuela
FARM: Finca Sabana Redonda
VARIETY: Milenio
PROCESS: Anaerobic Natural
ELEVATION: 1400-1600 M
CUPPING NOTES: Concord Grape, Berry, Red Wine

____Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

      In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micromill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

     The “Double Diamond” process was developed by Las Lajas over the course of four years. It is one of the most intentional and complex processes we have yet to come across. This process starts at the farm, selecting cherries from the healthiest coffee plants and delivering them soon after to the mill. Here the cherries are meticulously sorted and after selecting the most uniform and ripest ones, these cherries are placed in sealed tanks for an average period of 72 hours to undergo an anaerobic fermentation process. This process is deemed “complete” once the Brix and pH levels measure to desire. After this, the cherries are moved to raised beds inside a covered drying space. The entire goal with this curing process is to extend this process for as long as possible, without “stalling” the gradual drying of these cherries.  This is truly a passive “curing” process that results in a sweeter, clean and bright cup.

The Milenio is relatively new variety. It is a cross breed between the varieties Sarchimor and Rume Sudan. The Milenio has a very good cup quality at growing elevations above 1300 meters and is well-adapted to agroforestery conditions.
It is a F1 Hybrid variety. These varieties are created by crossing genetically distinct parents (for example, a wild Ethiopian variety x Caturra). The offspring of the cross are first-generation (F1) hybrids. F1 Hybrids are notable because they tend to have significantly higher production than non-hybrids, maintain high cup quality ideal for the specialty coffee market, are disease resistant (need significantly less agrochemicals) and almost are the hope for a sustainable future in the coffee industry!

We ship freshly roasted coffee Monday through Friday via UPS ground. Most orders placed before 2pm EST will ship same day.

Delayed, Lost or Stolen Packages 

We will do our best to help troubleshoot with you, but we
cannot control what happens when your package leaves the roasting
facility. Once the package has been picked up, it is out of our hands. 

Holidays, severe weather, carrier staff shortage and high package volumes are causing delays in package transit time. 

As a small business, we are unable to absorb the costs of
packages being lost in transit. We cannot refund orders that are marked
as delivered with a tracking number, even if a customer is stating they
haven’t received the package. 

For UPS claims, please email us at

When checking out, *Please make sure your address is correct!*

In order to balance getting your coffee out to
you as quickly as possible with freshness of roast we ship all coffee as
ordered within one week of the roast date. We typically roast
Wednesdays and Fridays.

In our experience most coffees
taste best after a few days rest, and high quality coffees stay at peak
flavor up to six weeks post roast.

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For over 20 years,

Lydia and Georgio

Have made coffee their liveliehood. Carrying on that tradition, we continue to search for the best coffees possible and we pay a sustainable price to the farmers who work hard to produce quality focused coffees on their farms.

Craft & Science

We roast all of our coffees in small batches on our vintage Probat roaster, ensuring only the best and freshest coffees make it to your door.