The Las Lajas micromill is located in the Sabanilla de Alajuela region of Costa Rica. Francisca and Oscar Chacon greet you in the driveway with huge smiles and a willingness to show you their stunning farms. Their pride is evident as they show you each immaculate step the coffee goes through. It all starts with their farming practices; Las Lajas is a certified organic farm. These third-generation producers focus on preserving the environment while maintaining the highest quality coffee. Their micromill is immaculately clean, keeping the processing standards they are well known for; the Chacons were some of the first to do high-quality naturals and honeys in Central America. Going into the 2020 harvest, they completed a renovation of their mill, complete with a corkscrew conveyor belt that transports depulped coffee to a custom trailer, which transports it to their drying facility. Strict size and density separation happen at the mills, even the naturals are passed through the mill to separate the less ripe and small size cherries after selective harvesting. The last step of quality and care takes place on the drying patios and beds. This is where we believe Las Lajas is truly advancing coffee. Oscar told us that he strives to focus on drying the green coffee the same as a roaster focuses on roasting by paying close attention to curves and data. They have become so precise in their processing that they have been able to produce several offerings under various monikers; this particular coffee is their Yellow-Honey Diamond. This is a honey-process coffee by which coffee is depulped, then added to the drying patios in a large pile to increase activity in fermentation. As the coffee dries, it is piled up, and then flattened out to slow the process.