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Costa Rica "Black Diamond" Bourbon from Las Lajas

Sold Out - Grab our "Double Diamond" from Finca El Cañal at Las Lajas!

Kiwi | Dark Chocolate | Tropical Fruit

Light
Regular price $30.00
Regular price Sale price $30.00
Sale Sold out
Harvest:
  • Varietal: Bourbon

  • Location: Central Valley

  • Elevation: 1,450-1,550 meters

  • Process: Natural

Size
Preparation

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LIGHT ROASTNATURALLY PROCESSED

Tasting Notes: Kiwi | Dark Chocolate | Tropical Fruit

Our roast rated 95 points by Coffee Review and was ranked as the #20 Coffee for 2024! (August 2024). "Very bright and juicy, tropical-leaning. Kiwi, lychee, dark chocolate, pikake flower, dried mandarin in aroma and cup. Vivid, expressively bright acidity; very full, syrupy-smooth mouthfeel. Fruity, chocolaty, very long and flavor-saturated finish that leads with notes of kiwi and dark chocolate."

We've been buying special lots from our friends at Las Lajas since we first traveled to meet Dona Francisca and her husband Oscar Chacon and visit their world renowned farm and micromill in 2017. The word has gotten out about these pioneers in coffee - but we're lucky to secure some of their best and rarest lots every year - which helped us secure a top 20 coffee of 2023.

This is a fruit forward coffee with nice dark chocolate tones crafted for home pourovers & coffee connoisseurs looking for an exceptional, naturally sweet & juicy cup. Their proprietary "Black Diamond" natural process is used for their rarest offerings, and the coffees are dried and turned regularly for up to 3 weeks to ensure amazing fruit complexity.

Farm: Finca Pinitos,
Location: Las Lajas, Central Valley
Varietal: Bourbon
Elevation: 1450-1550 meters
Process: Natural, Raised Beds

Oscar Chacon's grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee. However, on February 8, 2008, the Cinchona earthquake struck and significantly impacted the area. After a week without drinking water or electricity, they realized they needed to figure out how to process their harvest since they were unable to produce washed or honey coffee. Eventually, they decided to process the coffee naturally, resulting in their now famous natural processed microlots.

 

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Customer Reviews

Based on 8 reviews
63%
(5)
13%
(1)
13%
(1)
13%
(1)
0%
(0)
L
Leonard Salonsky
Costa Rica Black Diamond

Pretty good java for the price.

D
Donna Roberson

I dud not find this coffee , whole okay , yo be working of 95 points . The last one o purchased was amazing .
I should also note my disappointment
In receiving a bag with slightly
L as than 8 oz by weight , and not the 12 oz on liquid measure pad for .

P
Paul Nelson
How do they do it?

I usually prefer a darker roast, but the flavors--especially bourbon--are so amazing as to totally intrigue my tastebuds and brain. I would really like to know how the growers do it. The lighter roast is absolutely right for these beans. Also, this coffee leaves a cleaner, complex residual flavor than I have ever experienced with coffee.

K
K.F.
Amazing coffee, one of my favorites so far

Another great microlot from Magnolia, look forward to seeing what they release next!

D
Daniel Male Pevear
Reminiscent of an Ethiopian Yirgacheffe

This is reminiscent of highly rated Ethiopian Yirgacheffe type coffees, but perhaps not quite as powerful. Everyone's taste is a bit different. I'm not a fan of yirgacheffe as I find it to be too overwhelmingly..."floral" (sorry, not an expert at coffee reviews). My son-in-law likes these so he'll get most of the coffee I ordered.