Kostarica Black Diamant

San Isidro 39 Black Diamond is one of those coffees that gets you from the very first sip. Intense, bold and full of contrasts — strawberry yoghurt, red currant, delicate florals and a boozy character that turns every cup into an experience.

This is not an everyday coffee. It's a coffee for moments when you want something exceptional. Behind it stands the Chacón family from the legendary Las Lajas micro mill — pioneers of innovative processing who have set a new standard for all of Costa Rica.

Hand-picking only. Cherries must exceed 22° Brix sugar content. Flotation, washing and electronic sorting eliminate every defect and underripe bean.

Greenhouse patios. Slow sun-drying for 22 to 30 days depending on solar radiation. Gradual, even development of flavour precursors — no shortcuts.

Temperature-controlled warehouse. Minimum 60 days for moisture stabilisation and full maturation of flavour precursors. Most producers skip this step. The Chacóns don't.

Precise hulling, grading and packaging at a modern facility. Every batch is fully traceable. Quality certificate: 17/18 Fine Cup.

Oscar and Francisca Chacón from Sabanilla de Alajuela are pioneers of innovative coffee processing in Costa Rica. Their Las Lajas micro mill is today one of the most respected in the world — certified organic, sustainable and constantly experimenting.

Altitudes of 1300–1825 m.a.s.l. Varieties including Catuai, Caturra, Villalobos, Geisha, SL28 and experimental cultivars. Black Diamond is their flagship — a process that exists nowhere else.

The Chacón family at Las Lajas never cut corners — not at harvest, not during drying, not during resting. 88 SCA points. Central Valley. Costa Rica. This is that coffee.