Las Lajas

In the early 2000’s, Oscar Chacón and Francisca Cubillo inherited their late father’s farm. Now the third generation of coffee producers in their family, the pair decided to improve the farm by focusing efforts on environmental conservation, providing stable employment for their workers, and keeping coffee culture alive in their family and community. After an earthquake in 2006 left the farm without light and water, Oscar and Francisca introduced the natural process. Developing this over the years to increase the quality of their product, they now use what they call the ‘Black Diamond’ method of processing. After pulping, the beans are left covered in 100% of the mucilage and transferred to an anaerobic fermentation tank where they rest for one hundred hours. They are then transferred to raised beds for a drying period of 15 to 20 days. This coffee has notes of blackberry, green apple and brown sugar