The Diamond is a standout micro lot from Beneficio Las Lajas, showcasing a meticulous, extended drying method designed to produce a cup that’s intensely bright and layered with complexity.
This special process begins by transferring coffee cherries (or parchment) directly to raised beds with 100% of the mucilage still attached. The coffee is sun-dried for up to six hours, then carefully moved to covered patios. To prolong drying while maintaining low internal temperatures, the coffee is heaped into small mounds or placed in sacks — a technique that intensifies the flavour and contributes to the vibrant, juicy profile this lot is known for. It’s a time-consuming and labour-intensive method, but one that yields exceptional results.
Behind this innovation are Oscar and Francisca Chacón, third-generation coffee producers and the passionate owners of Las Lajas. Though their family has long grown coffee, it wasn’t until 2006 that the couple began processing their own micro lots. What started as a modest effort to spend more time at home and pass on a legacy to their children has grown into an internationally renowned operation producing over 2,000 exportable bags annually, all processed with care and precision.
The Las Lajas micromill is especially celebrated for its distinct honey and natural processed coffees, which helped pioneer Costa Rica’s movement toward alternative processing. After an earthquake in 2008 cut off water and electricity during harvest, the Chacóns boldly processed their coffee as naturals. Though met with skepticism locally, international buyers embraced the vibrant, fruit-forward results — and a new chapter in Costa Rican coffee was born.
Today, The Diamond represents the height of this ongoing innovation — a coffee that’s as special in origin as it is in the cup.