Costa Rica Las Lajas Black Diamond Nanolot "Carizal" SL28 Harvest and processing of Las Lajas Black Diamond coffees is supervised with great care by Oscar and Francisca Chacón. During harvest, Francisca measures the Brix value of the cherries to determine the optimal degree of ripeness, and harvesting begins when the Brix value is about 22°. Harvesting by Brix measurement is also helpful because newer varieties sometimes ripen to different colors: using a refractometer helps keep the crop at a consistent level of ripeness which is critical in the production of high-quality naturals and honeys. This microlot is prepared with care and love by the whole family. Las Lajas Black Diamond coffees are harvested very late and carefully checked for defects by hand and washed under fresh spring water. It is then dried in the sun for about 7 days. Then fermented for another 30 days on special temperature-controlled, shaded beds using the "black diamond" process. When a water content of 11% is reached in the beans, an in-house procedure of repeated heating and cooling leads to the crowning conclusion. This process is very labor-intensive and results in unique aromas. We source this coffee through our friend Peter Scheiber from el.kaffee. We think it is a wonderful example of the love and craft of coffee creation that has been a hallmark of the Chacón family. This coffee's depth, sweetness and complex acidity make it a truly memorable experience in the cup. Tasting notes: Black Forest Cake, Blueberry, Tangerine, Lime Sherbet, Cherry, Caramel Candy

Costa Rica Las Lajas Black Diamond Nanolot "Carizal" SL28 Harvest and processing of Las Lajas Black Diamond coffees is supervised with great care by Oscar and Francisca Chacón. During harvest, Francisca measures the Brix value of the cherries to determine the optimal degree of ripeness, and harvesting begins when the Brix value is about 22°. Harvesting by Brix measurement is also helpful because newer varieties sometimes ripen to different colors: using a refractometer helps keep the crop at a consistent level of ripeness which is critical in the production of high-quality naturals and honeys. This microlot is prepared with care and love by the whole family. Las Lajas Black Diamond coffees are harvested very late and carefully checked for defects by hand and washed under fresh spring water. It is then dried in the sun for about 7 days. Then fermented for another 30 days on special temperature-controlled, shaded beds using the "black diamond" process. When a water content of 11% is reached in the beans, an in-house procedure of repeated heating and cooling leads to the crowning conclusion. This process is very labor-intensive and results in unique aromas. We source this coffee through our friend Peter Scheiber from el.kaffee. We think it is a wonderful example of the love and craft of coffee creation that has been a hallmark of the Chacón family. This coffee's depth, sweetness and complex acidity make it a truly memorable experience in the cup. Tasting notes: Black Forest Cake, Blueberry, Tangerine, Lime Sherbet, Cherry, Caramel Candy