Costa Rica Las Lajas SL28 #2 Filter 250G

About this lot:

NOT YOUR REGULAR SL28

​Everyone loves a good SL28, but Las Lajas just took this beloved variety and drove it off the cliff in the best way possible. By applying their proprietary ‘Black Diamond’ processing method, they’ve turned this classic cultivar into a total flavor trip. Expect an unapologetically fun burst of bubble gum and balsamic cherry, laced with fragrant orange blossom and anchored by sweet, heavy toffee.

About origin:

The Chacón family has been redefining Costa Rican coffee for generations. Situated in a lush microclimate heavily influenced by Atlantic weather patterns, the Las Lajas micromill is operated by Oscar and Francisca Chacón alongside their four children. The greater estate spans 73 hectares across six farms, which are collaboratively managed by six brothers.

​While the family officially let their organic certification lapse – finding it added bureaucracy without sufficient value – their commitment to the earth remains absolute. They operate on strict organic, chemical-free principles, recycle cherry pulp into nutrient-rich compost, and run an incredibly eco-friendly mill that uses just one single cubic meter of water per day.

Long recognized as pioneers in alternative processing, Oscar and Francisca have developed a famous portfolio of proprietary methods, including Alma Negra, Perla Negra, and the exquisite Black Diamond. By pairing their innovative processing with the exotic SL28 varietal, the Chacóns have crafted a coffee that perfectly demonstrates why Costa Rica continues to punch far above its weight in the global specialty market.

Black Diamond Process:

• ​Selective Harvest: During the peak harvest season from December to February, a dedicated team of up to 100 pickers carefully selects only the ripest SL28 cherries.
• ​Density Sorting: Before any processing begins, the freshly picked cherries are floated using specialized Penagos equipment to separate the dense, high-sugar fruit from any less dense defects.
• ​Black Diamond Natural Drying: For this proprietary natural process, the intact cherries are moved to drying areas. The Chacóns use a highly specific technique to manage the drying fruit—rather than raking the coffee into traditional rows, they carefully flip the entire “crust” of cherries that forms. They have found this meticulous handling creates a far more consistent lot.
• ​Extended Maturation: The “Black Diamond” method is defined by an extended, deliberate drying phase. By leaving the cherries intact and managing them with exact precision, the intense sugars of the SL28 varietal concentrate within the bean, yielding wild, vibrant notes of balsamic cherry, sweet bubble gum, and a floral orange blossom lift.