Costa Rica Finca El Cañal from Las Lajas - Double Diamond Anaerobic Natural - NEW!
Rated 94 Points! SupeSuper Limited Microlot with the Proprietary "Double Diamond" Process
Watermelon | Pomegranate | Wine
LIGHT ROAST | "DOUBLE DIAMOND" ANAEROBIC NATURAL
Tasting Notes: Tropical Fruit | Juicy Sangria | Orange
The proprietary "Double Diamond" process was developed and fine-tuned for years by Las Lajas. It involves meticulous selection of the best cherries from the farm's healthiest plants and uses anaerobic fermentation to create a sweet, bright taste. What makes the Double Diamond process different is the intentional curing process. It is a natural process, but the drying period takes between 15 to 22 days.
The drying process takes much more attention as it’s a slow drying process, so they need to constantly check the temperature and movement of the beans so they don’t get too heated. They are aiming for slow dehydration, slower -- not allowing the temperature to rise abruptly, and everything under controlled measures.
This delicious coffee is perfect for those who enjoy natural fruit flavors in their cup. We've been buying special lots from our friends at Las Lajas since we first traveled to meet Dona Francisca and her husband Oscar Chacon and visit their world renowned farm and micromill in 2017. The word has gotten out about these pioneers in coffee - but we're lucky to secure some of their best and rarest lots every year - which helped us secure a top 20 coffee of 2023.
Oscar Chacon's grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee. However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous natural processed microlots.
