Costa Rica Las Lajas BLACK DIAMOND SL 28 Anerobic - Good Food Awards Finalist 2026

LIGHTER ROAST | Blackberry | Plum | Cocoa Powder | Molasses 

This coffee is a Good Food Awards Finalist 2026! This special micrololot also rated 94 pts by Coffee Review! (Oct 2025). This is a Kenya SL 28 varietal cultivated at Las Lajas and processed using their proprietary Black Diamond Natural method. One of our favorite lots from Las Lajas.

Our roast of this exceptional coffee annually source also rated in the Top 20 Coffees of the Year (Coffee Review, 2023). 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 and small coffee farms in 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 Black Diamond Process? 
The Black Diamond Natural process is a Las Lajas anerobic process both meticulous and labor-intensive. Coffee cherries are laid out in thin layers on raised beds, where they slowly ferment and dry under the sun. By carefully controlling dehydration, the beans are given more time to cure. Throughout this stage, the cherries are regularly turned and sorted, with close attention paid to temperature. The key is to avoid overheating the beans while encouraging the sugars in the mucilage to crystallize naturally. Unlike faster methods, this gradual drying takes weeks rather than days, producing a cup that is bright, sweet, and exceptionally clean.

What is a the SL28 varietal? 
Kenya SL28 coffee is a specific variety of coffee that was originally grown in Kenya. SL28 refers to the cultivar or coffee plant variety, which was developed in the 1930s by Scott Laboratories in Kenya. It is known for producing high-quality coffee with distinct flavor characteristics. Kenya SL28 coffee is often praised for its bright acidity, complex fruity and floral notes, and a wine-like taste profile. It has gained a reputation as one of the finest coffees in the world and is highly sought after by coffee enthusiasts.