Day 1 | Costa Rica Las Lajas Double Diamond

8 oz. Bag — $25

Light Roast
Natural Process

Known as pioneers in Costa Rican coffee, Oscar and Francisca Chacón are committed to quality and innovation. Their unique and complex “Double Diamond” process took over 4 years to develop. This unique anaerobic fermentation process results in an intensely sweet and spicy cup.

Tasting Notes

Strawberry Wine
Rainier Cherry
Kumquat
Clove

See the Coffee Archive

Details

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Chemex

Form meets function in the classically beautiful Chemex brewer. Grind size is critical when brewing with this method since the brew bed can get large. Use a coarser grind to experience bright and floral fruit notes.

Sourcing and Processing

Known as pioneers in Costa Rican coffee, 3rd generation producers Oscar and Francisca Chacón are committed to quality and innovation. Their unique and complex “Double Diamond” process took over 4 years to develop and perfect.

Only the ripest cherries are picked, meticulously sorted, and placed in sealed tanks to undergo anaerobic fermentation. After an average of 72 hours, the cherries are moved to raised beds inside a covered space to slowly dry. The goal is to extend this continuous gradual drying process for as long as possible. The passive “curing” of the coffee creates a sweet, clean, and bright cup that has a wild and intensely fruity flavor profile.