Costa Rica – Las Lajas

Francisca and Oscar Chacón are among the pioneers of coffee processing in Costa Rica. Their farm, Las Lajas, is located on the slopes of the Poás volcano at an elevation of 1,300–1,700 meters above sea level, where the volcanic soil imparts a distinctive minerality to the coffee. The family switched to organic farming thirty years ago after a tragic experience with pesticides—and today they are a recognized icon of specialty coffee with customers around the world. The SL28 variety, originally bred in Kenya, has found a new home here: on Costa Rican volcanic soil, it develops the distinctive fruity acidity and complex flavor profile for which it is so highly prized in Africa. The Carizal nanolot bears the Black Diamond designation—a process the Chacóns developed themselves and which is among the most demanding in their entire portfolio.

The cherries are harvested only when they reach a Brix value of around 22°, at the peak of ripeness. After harvesting, they undergo manual sorting and rinsing with fresh spring water, then dry in the sun for seven days and ferment for another thirty days on shaded, temperature-controlled beds. The final phase cycle of alternating heating and cooling is a closely guarded family secret—and it is precisely this process that is responsible for the unmistakable aroma in the cup. Coffee Pirates source this coffee through their friend Peter Scheiber at el.kaffee.