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.