Costa Rica Las Lajas Double Diamond Anaerobic Natural
A stunning microlot from our renowned friends at Las Lajaas
Watermelon | Pomegranate | Peach | Blueberry
LIGHTER ROAST | Watermelon | Pomegranate | Peach | Blueberry
The new crop has arrived! Our roast of this exceptional coffee previously rated 95 points (Coffee Review, May 2025). We've been buying special lots directly from our friends at Las Lajas since Jay 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. This is a fruit forward coffee crafted for home pourovers & connoisseurs looking for an exceptional, naturally sweet cup.
About the farm and producers
Dona and Oscar of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica.
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.
What is the Double Diamond Process?
The Double Diamond Anaerobic process is a coffee fermentation proprietary method that begins with harvesting only fully ripe cherries, which are placed in sealed, oxygen-free tanks to undergo anaerobic fermentation. After this first stage, the cherries are transferred for a second round of controlled anaerobic fermentation, allowing yeasts and bacteria to further transform the fruit sugars into complex acids and aromatics. Once fermentation is complete, the coffee is dried slowly—often on raised beds with careful monitoring—to lock in the intense flavors. The result is a cup profile noted for its brilliant clarity, layered fruit intensity, winey acidity, and syrupy body, which sets it apart from more traditional honey or natural processes.
