Costa Rica - Las Lajas - Black Diamond SL-28
Region: Tarrazu
Elevation: 1400 MASL
Cultivar: SL-28
Process: Black Diamond Natural
Notes: Blackberry Jam, Guava, Candied Lemon, Orange Wine
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Oscar and Fransica Chacon are third-generation coffee producers from Costa Rica, known for their innovation in specialty coffee production, particularly Honey and Natural Processed coffees. In 2005, they joined the “Micromill Revolution” by purchasing their own depulper, giving them more control over the processing and pricing of their coffee. Their experiments led to explosive flavor profiles, setting them apart in the coffee world.
After a 2008 earthquake disrupted power and water supplies, Fransica utilized her knowledge of raised bed drying to perfect Natural Processing, producing exceptional fruity and clean coffees like Black Diamond and Double Diamond.
While they employ organic practices on their farms, the Chacons prioritize regenerative agriculture and holistic farm management over certifications. They experiment with various processing methods, including anaerobic, to create unique flavor profiles, and use an optical color sorter to select the ripest cherries for each microlot.
Las Lajas is set to produce 100-150 microlots this year, with coffee from their family-managed farms. The different microclimates and processes result in distinct lots, and Hyperion is offering five of them this season, showcasing a range of cultivars and methods.
Region: Tarrazu
Elevation: 1400 MASL
Cultivar: SL-28
Process: Black Diamond Natural
Notes: Blackberry Jam, Guava, Candied Lemon, Orange Wine
——————————————————————————————————-
Oscar and Fransica Chacon are third-generation coffee producers from Costa Rica, known for their innovation in specialty coffee production, particularly Honey and Natural Processed coffees. In 2005, they joined the “Micromill Revolution” by purchasing their own depulper, giving them more control over the processing and pricing of their coffee. Their experiments led to explosive flavor profiles, setting them apart in the coffee world.
After a 2008 earthquake disrupted power and water supplies, Fransica utilized her knowledge of raised bed drying to perfect Natural Processing, producing exceptional fruity and clean coffees like Black Diamond and Double Diamond.
While they employ organic practices on their farms, the Chacons prioritize regenerative agriculture and holistic farm management over certifications. They experiment with various processing methods, including anaerobic, to create unique flavor profiles, and use an optical color sorter to select the ripest cherries for each microlot.
Las Lajas is set to produce 100-150 microlots this year, with coffee from their family-managed farms. The different microclimates and processes result in distinct lots, and Hyperion is offering five of them this season, showcasing a range of cultivars and methods.
Region: Tarrazu
Elevation: 1400 MASL
Cultivar: SL-28
Process: Black Diamond Natural
Notes: Blackberry Jam, Guava, Candied Lemon, Orange Wine
——————————————————————————————————-
Oscar and Fransica Chacon are third-generation coffee producers from Costa Rica, known for their innovation in specialty coffee production, particularly Honey and Natural Processed coffees. In 2005, they joined the “Micromill Revolution” by purchasing their own depulper, giving them more control over the processing and pricing of their coffee. Their experiments led to explosive flavor profiles, setting them apart in the coffee world.
After a 2008 earthquake disrupted power and water supplies, Fransica utilized her knowledge of raised bed drying to perfect Natural Processing, producing exceptional fruity and clean coffees like Black Diamond and Double Diamond.
While they employ organic practices on their farms, the Chacons prioritize regenerative agriculture and holistic farm management over certifications. They experiment with various processing methods, including anaerobic, to create unique flavor profiles, and use an optical color sorter to select the ripest cherries for each microlot.
Las Lajas is set to produce 100-150 microlots this year, with coffee from their family-managed farms. The different microclimates and processes result in distinct lots, and Hyperion is offering five of them this season, showcasing a range of cultivars and methods.