Costa Rica, Calle Liles Black Diamond
This micro-lot from Finca Las Lajas comes from one of their offsite farms, “Calle Liles”, and is unique in both it’s processing method and varietal. The Black Diamond process uses a natural aerobic fermentation followed by an extended drying period, allowing flavors to slowly develop while preserving clarity and sweetness. Expect a lively light roast with vibrant notes of rainer cherry and thai tea, rounded out by a refreshing hint of Arnold Palmer.
What we taste: |
Rainier cherry, Arnold palmer, Thai tea, bright |
Sweetness: |
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Acidity: |
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Body: |
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Origin |
Costa Rica, Alajuela Province |
Farm: |
Finca Calle Liles |
Producer: |
Finca Las Lajas |
Process: |
Aerobic Natural ("Black Diamond") |
Elevation: |
1400-1600 masl |
Varietals: |
San Isidro 39 |
Certified: |
Fair Trade, Organic |
Roast Level: |
01/06 |
BREW TIPS
WATER QUALITY
Water plays a crucial role in crafting an exceptional coffee experience. We recommend using mineral water with a soft Total Dissolved Solids (TDS) count, ideally below 150 ppm, to ensure optimal flavor clarity.
RESTING YOUR COFFEE
During the resting period, harsh and astringent notes—sometimes perceived as a ‘roast’ character—gradually mellow, allowing the coffee’s true flavors to emerge. We suggest resting our coffees for at least 10 days after roasting. For particularly dense coffees, we often find that flavor continues to develop beautifully beyond six weeks.
BREWING APPROACH
Our philosophy on coffee is simple and extends to brewing. Whether using immersion, percolation, or espresso methods, our roasts are designed to perform well across all brew styles. We believe in a regimented, sensory approach that highlights the coffee’s innate qualities and inherent characteristics.
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FARMERS & SOURCING
Francisca and Oscar Chacón
Owned by third-gen producers Francisca and Oscar Chacón, Finca Las Lajas is recognized for its exceptional coffees and commitment to sustainability. Finca Las Lajas is both a coffee farm and organic micro-mill in Costa Rica. The region's rich volcanic soil provides an ideal foundation for cultivating high-quality coffee.
SUSTAINABLE CULTIVATION
ORGANIC FARMING
After losing Oscar’s father to pesticide-related illness 30 years ago, they transitioned to organic farming. A 2008 earthquake cut off their water supply led them to develop low-water honey and natural processing methods, reducing environmental impact while maintaining exceptional quality.
HARVESTING & PROCESSING
Black Diamond
The Black Diamond coffee processing method is a distinctive natural aerobic process developed by the Chacón family at the Las Lajas micro-mill in Costa Rica's Central Valley. Renowned for its meticulous approach, this method emphasizes extended drying times and precise environmental control to enhance the coffee's flavor profile.