Costa Rica Las Lajas Anaerobic Natural Diamond Reserve

Costa Rica Las Lajas Anaerobic Natural Diamond Reserve

passionfruit • banana • cream
$52.84
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Bag Size
Grind Level
  • roasted & shipped the same day
  • In stock, ready to ship
  • Inventory on the way
Grind Levels Explained

Proper coffee extraction is critical for achieving that perfect cup at home. Grind size is one of the few ways to be able to directly affect that extraction rate.

In addition to whole coffee beans, we currently offer 3 different coffee grind levels:

Coarse (Think sugar in the raw, maybe more coarse)
Recommended for

  • Chemex Brewer
  • French Press
  • Cold Brew

Medium (Slightly coarser than table salt)
Recommended for

  • Any flat bottom brewer
  • Kalitta wave
  • Cloth filters

Fine (Slightly finer than table salt)
Recommended for

  • V60 pour overs
  • Typical cone filter coffee pots
  • Aeropress

If you're interested in ground for Espresso, choose fine and mention something in the order comments.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

Region:
Sabanilla de Alajuela

Process:
double diamond natural • dry process

Altitude:
1400-1600m

Producer:
Oscar and Francisca Chacón

Flavor Notes:
passionfruit • banana • cream

Roast Level:
city • light

Variety:
common costa rican varieties

Recommended Brew Method:
drip • pour over • chemex

Farm:
Las Lajas

Body:
creamy • juicy

In the Cup:

Tropical sweetness permeates the entire experience of this coffee, making it an extremely tasty natural processed cup. Uncommon for such a fruity coffee, there is also a really smooth body to this cup, creating a really interesting blend of acidity and smoothness. My own preferences lean into the high-level flavor and fruit-forward profiles of fermented natural process coffees, and this lot scratches that itch to a tee.

Las Lajas

Oscar and Francisca Chacón are third-generation coffee producers, but the coffee is more than just in their family heritage: It's in their hearts and souls as well. The couple is committed to quality and innovation, and are among the very first farmers in Costa Rica to produce Honey and Natural process specialty coffee.

In 2005, after years of delivering their cherry to a cooperative for the going market price, they decided to join the brand-new "micro-mill revolution" and buy their own depulper to have more control over the quality and the price they received for their lots. "At first, we didn't know what we were doing," Oscar explains. "We were just experimenting." That experimentation led to some of the most exciting new flavor profiles we have ever tasted: Now, the Chacons produce a wide range of Honey process coffees, modulating the drying time in order to create different effects in the cup.

Necessity bred more innovation for the family when an earthquake in 2008 wiped out electricity and water to their area during the harvest. Unable to run the depulpers or to wash the mucilage off to produce Washed lots, Francisca took inspiration from her knowledge of African coffee production and quickly built raised beds on the property. Their Natural lots caught the attention of Cafe Imports' founder Andrew Miller, and the rest is both history and our story.