Costa Rica
Las Lajas, Yellow Diamond
QUALITY SCORE: 88.00
Cup Notes
Pineapple / Passion Fruit / Peach / Brown Sugar
Suggested for espresso and filter
Las Lajas' Costa Rican coffee, a masterpiece of smooth sweetness and vibrant fruit acidity. The Yellow Diamond process, a ritual of patience and precision, unfolds a symphony of rich sugars, bright acidity, and pure clarity. Elevate your coffee experience to an art form.
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.00
- Series
- Specialty
- Producer
- Chacón Family
- Country
- Costa Rica
- Terroir
- Central Valley
- Altitude
- 1500-1700 masl
- Process
- Special Honey - Raised Beds
- Arabica cultivar
- Catuai-Caturra
- Picked in
- February 2023
- Arrived in
- November 2023
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 32 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Light Roast T-92, Cafec
- Time:
- 3:20
- Brew strenght:
- 1,41 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 32 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 3:10
- Brew strenght:
- 1.38
THE STORY BEHIND
Las Lajas, owned by Oscar Chacón Solano, is a Costa Rican coffee farm, located in Sabanilla de Alajuela. The farm underwent a transformation in the late 1980s when the Chacón siblings decided to focus on environmental conservation, stable employment, and preserving coffee culture. In the early 2000s, Oscar and his wife Francisca Cubillo introduced the natural processing method to post-harvest practices of farm's, aiming for excellence and product differentiation. The farm covers approximately 100 hectares and is situated at an altitude range of 1500 to 1700 masl.
Caturra and Catuaí are the most grown varieties, but the cultivation has been diversified in the recent years. The volcanic soil is enriched with organic fertilizer, and agroecological practices, including shade tree planting, are well integrated in all stages of cultivation and production. Harvesting, done manually from December to February, involves careful selection of ripe beans for specialty microlots. Las Lajas follows a meticulous processing protocol, ensuring optimal drying levels before packing and labeling of carefully separated lots.
The coffee undergoes a rest period of around 60 days or more before export. The operation of the farm is not without its challenges, such as labor shortage and high production costs. At the same time, the Chacóns have observed an improving cup quality in the recent years, which they attribute to the planting of leguminous trees: they therefore plan further investment in shade tree planting. Oscar and Francisca started working on their own but they now employ 20 people in the mill and up to 100 pickers.
THE VARIETY
Catuai coffee is an Arabica coffee variety developed by crossing the Mundo Novo and Caturra varieties. This plant is known for its adaptability to various climatic and altitude conditions, making it a popular choice among coffee growers in many regions of the world. Originally developed in Brazil in the '50s and '60s, Catuai is now cultivated in various parts of the Americas. Catuai coffee plants are relatively small in size, making them easy to harvest and manage in cultivated fields. The Catuai fruits are generally round in shape, with a smaller size compared to other coffee varieties.
The beverage obtained from Catuai beans encompasses a range of aromas and flavours, often characterized by fruity and floral notes. The variety is also appreciated for its bright acidity and balanced body.
The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced - it can be planted at nearly double the density. Because of this characteristic, the introduction of Catuai partly led to the intensification of full-sun coffee cultivation in Central America in the 1970s and 1980s.
The plant’s shape also makes it relatively easy to apply pest and disease treatments. It is characterised by great vigour and low height, while it is less compact than Caturra. Nowadays, there are yellow-fruited and red-fruited types, with numerous variation.
Catuai's downside is that it is highly susceptible to coffee leaf rust. As Catuai has spread to many coffee-growing regions worldwide, taste profiles can vary based on the specific growing conditions of each location. In general, however, Catuai is a versatile variety that can produce high-quality coffee, making it an intriguing choice for growers and coffee enthusiasts seeking a rich and satisfying brew.
THE FERMENTATION PROCESS
To achieve the Yellow Diamond process, the coffee is initially pulped and left with 100% of the mucilage.
It is transferred to an anaerobic fermentation tank immediately after the depulping, where it will rest for about 84 hours.
After the fermentation period, the coffee is moved to raised beds to complete the drying for 15 to 20 days.
