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Like the Double Diamond process, the Black Diamond process from Las Lajas utilizes an extended drying period of 15-22 days to cure the coffee slowly and dehydrate the coffee while developing flavor. Since the process is so slow, it requires tremendous attention to ensure the coffee does not get overheated. Oscar got the idea for this drying technique from the drying process used to dry coffee seeds for propagation in the nursery. These coffees are dried gently and slowly to not compromise the embryo in the seed. With this technique, the sugars of the mucilage cold crystalize giving the coffee its’ namesake “black diamond” appearance and a sweet, clean, and bright flavor.

Cocoa

Licorice/Anise

Meat-like

Macadamia

Mango

Floral

Type

Single Origin

Origin

Costa Rica

Roast

Medium-Light

Species

Arabica

Varieties

Java

Process

Black Diamond Natural

Altitude

1600m

Producer

Oscar And Francisca ChacĂłn

Farm

Las Lajas

Download the app for the full Tasting Ground community experience.

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download on the google play store