Double Diamond

NOTES: RED BERRIES, ROASTED PINEAPPLE, SPICED RUM

PROCESS: DOUBLE DIAMOND

ALTITUDE: 1300-1825 M.A.S.L.

VARIETY: SARCHIMOR

ROASTED FOR: FILTER

The name “Double Diamond”:

The name for this coffee comes from the process itself. The producers at Las Lajas take a lot of pride and care for their coffees and on top of that are experimenting with new ways of processing to bring some incredible flavors. So we felt it was only right that we pay honor to the work they are doing by naming the coffee after this new process they have created. More on the process below.

About the producers and origin:

The Las Lajas micro mill is a renowned coffee processing facility located in the Sabanilla de Alajuela region of Costa Rica. It is recognized for producing high- quality specialty coffee using organic and sustainable methods. The micro mill is owned and operated by the Chacón family, specifically Oscar and Francisca Chacón, who have gained international recognition for their innovative coffee processing techniques.

The Process - Double Diamond:

Developed and perfected over years by the producers of Las Lajas. It involves meticulous selection of the best cherries from the farm’s healthiest plants and uses anaerobic fermentation to create a sweet, bright taste. What makes the Double Diamond process different is the intentional curing process. It is a natural process, but the drying period takes between 15 to 22 days.

The drying process takes much more attention as it’s a slow drying process, so they need to constantly check the temperature and movement of the beans so they don’t get too heated. They are aiming for slow dehydration, slower -- not allowing the temperature to rise abruptly, and everything under controlled measures.

The Variety - Sarchimor:

The Sarchimor coffee variety is a hybrid developed for its resistance to coffee leaf rust and its ability to thrive in various growing conditions. It originates from a cross between the Villa Sarchí, a Bourbon-type variety from Costa Rica, and Timor Hybrid, which contributes disease resistance genes. The result is a variety that combines high yields with resilience to common coffee diseases, particularly leaf rust, a major threat to coffee production worldwide.

Sarchimor plants are compact and robust, making them suitable for diverse climates and altitudes. They are widely grown in Central and South America, especially in regions where coffee leaf rust has been problematic. In terms of flavor, Sarchimor coffee tends to produce clean, balanced cups, though its specific profile can vary depending on the terroir and processing methods. Some growers and roasters find its cup quality comparable to traditional specialty varieties, making it an excellent choice for those seeking disease- resistant yet flavorful coffee.

This variety plays a vital role in sustainable coffee farming, offering a practical solution to the challenges posed by climate change and disease, ensuring the future of coffee cultivation while maintaining quality standards.
techniques.

Playing with Grind size:

This coffee is fun to play with. Going with a courser grind it really hightens the red berries and hints of citrus flavors. Going finer you really start to pull in those spiced rum and roasted pineapple flavors.

Packaging:

The bag is 100% Recycleable mono-plastic, which includes the zipper and the value, and they are CO2 compensated. The lables are produced on environmentally friendly label foil.