Black Diamond

Pioneers in coffee cultivation in the Central Valley of Costa Rica, the Chacón family has been planting coffee since 1936 in the foothills of the imposing Poás volcano. The combination of altitude, soil fertility and climate is ideal for producing high-quality, concentrated and aromatic coffee beans. Following the death of their father, the Chacón brothers decided to change the coffee production system, focusing their efforts on environmental conservation and providing a stable source of employment for their workers, thus preserving the coffee culture within their family and community.

In the 2000s, Oscar Chacón and Francisca Cubillo, who represent the third generation of coffee producers, decided to process coffee from their own farms, giving rise to the Las Lajas micro-mill.

During these early years, Oscar and Francisca sought excellence and intended to offer a unique product in the coffee market. The creation of the natural process in 2006 arose due to an earthquake that left the Sabanilla area without electricity or water for a long period of time and made it impossible to carry out the traditional method of washed processing.

The secret to this process is the slow drying and rotation of the cherries, resulting in a truly unique and vibrant flavour profile, and Las Lajas Black Diamond is a perfect example of this. As it sits, the bright, bold sugars begin to mellow into the soft floral sweetness of sugar cane.