Costa Rica Las Lajas Double Diamond
Perfect for: Filter
Also works lovely as: Espresso, Cold brew, French Press, Aeropress, Turkish coffee
Taste notes: Amaretto, Citrus, Roasted Almond, Peach
Variety: SL28
Altitude: 1.600m
Process: Double Diamond
Quality score: 87
Light roast
100% Arabica Coffee
Net weight: 100g/250g
---
FILTER:
Coffee: 20 g
Water: 340g
(Coffee-to-water ratio 1:17)
Time: 2:30
Water Temperature: 93°C (201°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (93–95°C) = more sweetness, more body.
- Lower temperature (90–91°C) = less bitterness, more acidity.
---
COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)
For cold brew concentrate use 1:7 coffee-to-water ratio.
Shaping the Future: The Double Diamond Process by Las Lajas
The "Double Diamond" is the culmination of several years of dedicated innovation by Francisca and Oscar Chacón at Las Lajas, establishing a new standard for complex, intentional coffee processing.
THE INTENTIONAL JOURNEY
-
Phase 1: Precision Harvest: Under strict supervision, pickers only select the healthiest plants and pick only the most uniform, ripe cherries. The journey of this coffee starts with an uncompromising focus on raw quality.
-
Phase 2: The 72-Hour Anomaly: Immediately after picking and meticulous washing (done by hand), cherries are sealed in a tank for 72 hours of controlled, anaerobic fermentation—a critical step in deep flavor development.
-
Phase 3: Extended Passive Curing: While most coffees are dried quickly, the secret sauce of the double diamond process is the long drying phase. The beans are dried on raised beds in a covered space for a long, passive curing stage. Without overheating, this process ensures that the moisture reduction is slow and steady and the result is superb clarity compared to other anaerobic fermentation process coffees which can get a bit messy in flavor. But the process is time consuming. As a slow drying process, beans need to be constantly moved and the temperature checked to prevent overheating. The goal is slow moisture loss - gradual, controlled and thus super predictable results.
THE PAYOFF
This approach hits differently in coffee. Without the danger of stalling during the drying phase, this coffee is cleaner, brighter and sweeter. A revolutionary cup!
We ship worldwide!
Shipping costs depend on your order and the shipping address. To find out exactly how much shipping will cost,
choose the product of your choice, and initiate the checkout process. Enter your shipping address and the shipping cost will be
automatically calculated before adding your payment information.
We aim at shipping in-stock products within 1-3 business days after we receive your order.
Customs charges
Please note that for all orders made from countries outside the European Union, shipments may be subject to import fees and taxes that are due on arrival and are not covered by the shipping costs charged in our web store. If you need any detailed information about these charges, please contact your local customs office.